I don’t know many people who’ll say no to tacos, the greatest contribution from Mexico to the world.
These classic chicken tacos are marinated in an Asada like marinade with the essential Mexican flavors, then grilled, topped with delicious salsas and pickled onions, simple, flavorful and make an easy mid-week meal for summer nights.
If you prefer a different protein, try tofu, fish, shrimp, chickpeas, black beans or simply vegetables, just make sure you make generous amounts of the salsas to perk them up. Today I made tomatillo salsa which is classic with chicken. I also grilled up some shishito peppers that also contributes a nice smoky touch for an added veggie component, got to have those veggies.
if you make tacos or grill other proteins often this homemade seasoning recipe is a good one to keep handy when you want a grill seasoning thats not heavy on salt. Simply make a batch and save the grill seasoning in a jar, I think homemade is way nicer than the store bought seasoning mix. If you are short on time I’ve included a quick recipe or use store bought seasoning to grill the chicken.
Look under Mexican for additional salsa ideas if you want to change the topping or if fresh tomatillos are unavailable.
FOR THE CHICKEN MARINADE:
INGREDIENTS
Makes about 8-10 street style tacos
- 1½ lbs boneless, skinless chicken breasts
- 1 lb shishito peppers also called pardon peppers
- 2 tbsp avocado or olive oil
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons fresh lime juice
- 2-3 tablespoons Mexican grill seasoning homemade or store-bought or for a quick blend use this spice blend (½-1 teaspoon each of ground Cumin Seed+ Chili Powder+ Garlic Powder +Black Pepper+ a pinch of oregano+smoked sweet paprika)
- ½ tsp sea salt
FOR THE TOMATILLO SALSA:
- 1 lb tomatillos husks removed and rinsed
- 3 cloves garlic
- 1 medium white onion, quartered
- 1-2 small jalapeno½ cup fresh cilantro
- 1/2 tsp kosher salt
- 1/2 tsp Ground Cumin
- 2 tbsps fresh lime juice
FOR THE TACOS:
- 8-12 small street style tortillas corn/flour/gluten-free
- ½ cup pickled onions
- 1 avocado, sliced
- 1/4 cup finely chopped cilantro leaves
INSTRUCTIONS
- Place chicken breasts on a cutting board covered with a large piece of wax paper, trim off excess fat. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform 1/2 inch thick. (This helps tenderize the chicken and cooks faster and evenly without drying).
- Transfer the chicken to a large bowl. Add the spices and oil to coat the chicken all over. Cover, refrigerate for at least 1 hour, up to 24 hours.
- In the meanwhile prepare the toppings and add ons.
- To prepare the shishito peppers. Heat a wok to a high temperature. Add the oil and shishito peppers. Stir fry continuously till they char and blister. Leave them to cook for another 2-3 minutes. Transfer and set aside.
- Heat a grill over medium-high heat. On one half of the grill. Place the chicken on the grill. Grill, the chicken about 4 minutes the first side and about 3 minutes on the other side. Make sure it’s cook d before transferring on to a plate.
- While the chicken rests before slicing assemble the salsa, pickled onions,avocados, blistered peppers,etc.
- Slice the chicken and serve in warmed tortillas with sliced avocado, diced onion, cilantro, and top with the tomatillo salsa! Serve with a wedge of lime and enjoy!
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