Classic Chicken Tacos

Tacos are one of my favorite foods. EVER. Growing up in sunny San Diego, there is a whole bunch of great Mexican food. Now I know I can never beat the authentic dishes, but I can try my best to create my own version. Traditional street tacos use corn tortillas, but here I use flour. I personally just like the flavor of the flour tortillas better, and think they are more pillowy and soft. A lot of tacos just have some sort of meat and pico de gallo or guacamole, but I wanted to add some more body to my taco by using bell peppers. Obviously, you can add whatever toppings you want to your taco - I went with some fresh avocado, cilantro, and lime.

CHICKEN TACOS:

  • 1 package boneless chicken

  • 12 mini flour tortillas

  • 2 bell peppers, sliced

  • 1 onion

  • 2 tablespoons oil

  • 1/2 cup fresh cilantro

  • 1 lime, optional

  • 1 ripe avocado

MARINADE:

  • 4 Tablespoons orange juice

  • 2 Tablespoons apple cider vinegar

  • 1 1/2 tablespoons lime juice

  • 3 cloves garlic, minced

  • 1 1/2 tablespoons chipotle chili powder

  • 2 teaspoons dried oregano leaves

  • 2 teaspoons paprika

  • ΒΌ teaspoon ground cinnamon

  • 1 teaspoon salt

  • freshly ground black pepper

DIRECTIONS:

  • Combine all the marinade ingredients and place in a large ziploc bag with the chicken. Let it sit for at least 1 hour in the fridge or overnight.

  • Thinly slice the bell peppers and onion. Heat pan with 2 tablespoons of oil and cook until the onions are caramelized and the peppers are soft.

  • Cook chicken on medium sized grill, flipping over once, until done. Let chicken cool for 10 minutes off the grill.

  • Slice chicken and assemble tacos. Sprinkle with cilantro and lime juice.

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