Tangy Chicken Taco's
Lip smackingly tangy and delicious marinade for chicken taco's using achiote paste or paprika if you don't have it. Use for grilled or roasted chicken if not in the mood for taco's!
- 1 kg Chicken breast or skinless boneless thighs
- 2 tbsp achiote paste, ground anatto seed or paprika
- 1/2 tsp ground allspice
- 1/2 tsp ground turmeric
- 2 tbsp mild mexican chilli powder
- 1/2 tsp hot chili powder
- 2 tbsp kosher salt
- 2 tbsp oregano
- 2 tsp agave nectar or honey
- 4 cloves galic crushed
- 2/3 cup cider vinegar
- 1/4 cup freshly squeezed orange juice
- 1 tbsp vegetable oil
- 1 avocado sliced
- 12 corn tortillas
- 2 tbsp coriander fresh
Place chicken in a ziplock bag or large glass dish for marinading.
Mix all the other marinade ingredients.
Pour Marinade over the chicken, mix and place in refrigerator for two hours or overnight.
1/2 hour before cooking remove chicken from fridge and leave out to come to room temperature.
Turn your grill on high and place rack 4-5 inches from grill.
Line baking sheet with parchment paper or foil and place chicken on sheet. Brush with some vegetable oil. Place under the grill and roast for 10-12 mins, then turn and brush with oil and cook under grill for another 10-12 minutes till you see some nice char marks and juices run clear when poked with a knife. Remove chicken from baking sheet. Place chicken on a board and cut into small pieces with a knife.
Serve the chicken with warmed tortillas and slices or avocado, salsa and lime wedges.
These taco's will be great served alongside my better than guac avocado dip and simple salsa. You can just used sliced avocado's if you wish to save time. Sprinkle on some cilantro and lime and you are good to go!
You can serve them as burritos if you only have larger tortillas as I had on the day!
Calories: 556kcalCarbohydrates: 42gProtein: 28gFat: 31gSaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 3614mgPotassium: 691mgFiber: 10gSugar: 1gVitamin A: 302IUVitamin C: 7mgCalcium: 132mgIron: 3mg