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Chicken tacos

Ingredients

  • 1-1.5lbs boneless chicken thighs
  • 1 jalapeño, finely diced (do not deseed)
  • 5 cloves garlic
  • 2 tsp cumin powder
  • 2 tsp oregano
  • 1 tsp chile powder
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chopped cilantro (include some stem)
  • juice of 2 limes
  • 1/4 cup light olive oil

Instructions

Add all marinade ingredients to a bowl and stir well to combine. Pour into a ziploc bag, add chicken thighs, expel as much air as you can and seal. Allow to marinate for several hours.

Cook on hot grill (~400F) for 6 minutes each side until done.

Cover and let rest for 5 minutes then dice.

Serve with corn or flour tortillas, asadero cheese, Tomatillo-Chipotle salsa and Avocado salsa.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~5oz cooked chicken (filling for 2-3 tacos, excl. tortillas/cheese/salsa)
  • Calories: 439
  • Protein: 37 g
  • Carbs: 2.5 g
  • Fat: 29.5 g
  • Saturated fat: 6 g
  • Fiber: 0 g
  • Total sugar: 0 g
  • Sodium: 682 mg