Street Style Chicken Tacos
Equipment
- Oven or Skillet
Ingredients
- 2 lbs boneless skinless chicken breast or thighs
- 1 tbsp ancho chili powder
- 2 tsp garlic powder
- 1 tsp ground cumin
- 2 tsp onion powder
- 1 tsp oregano powder optional
- 1 tsp smoked paprika
- ¼ cup orange juice
- 2 tbsp olive oil
- salt and pepper as needed
- 15-18 small street style tortillas
Slaw
- 2 cups shredded red cabbage
- 2 cup shredded green cabbage
- 1/2 small red onion, thinly sliced
- 2 tbsps lime juice or vinegar
- 1 jalapeno, sliced optional
- sea salt
Avocado Crema
- 1 large avocado, ripe
- ½ cup plain greek yogurt
- 2 tbsp lime juice
- sea salt as needed
- 1 small jalapeno for some heat
Instructions
- In a large bowl, whisk together the orange juice, lime juice, garlic, ancho chili powder, oregano, cumin, onion powder, paprika, salt, and pepper. Add the chicken thighs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes or up to overnight.
- To Oven Roast: Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with foil. Set a metal cooling rack inside the prepared sheet. Lift the chicken out of the marinade and place the marinated chicken on the cooling rack and roast the chicken for about 20 minutes, or until the internal temperature reads 165°F on an oven thermometer.To Grill: heat the grill until hot. Lift the chicken off the marinade and place on the grill, grill for 5-7 on each side or until cooked inside.
- Transfer the chicken to a cutting board, rest for 5 minutes, then thinly slice.
Slaw
- Meanwhile, make the slaw. In a large bowl, combine the red onion, cabbages, lime juice, and salt. Set aside to mellow.
Avocado Crema
- in a small food processor blend scooped avocado, greek yogurt, lime juice, salt. until smooth and creamy.
Assembly
- Warm the tortillas. Place the sliced chicken, slaw and the avocado crema evenly between the tortilla. Serve right away.
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