Gotta Have 'Em Ancho Chicken Street Tacos
My take on the chicken street tacos. We're using one secret ingredient to add tons of flavor to the meat. Top it with all your favorite taco toppings for a perfect weeknight treat!
Servings: 12 -14 tacos
Ingredients
- 1 1/2 pounds of boneless chicken thighs or breasts
- 2 tablespoons lime juice
- 2 tablespoons pineapple juice no sugar added
- 2 tablespoons oil
- 2 teaspoon ancho chili powder
- 1 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
To serve:
- flour or corn tortilla thinly sliced cabbage, diced onions, cilantro, pico de gallo, guac, sliced jalapeños, avocados, salsa, crema, sour cream, chipotle mayo (recipe in notes)
Instructions
- Chicken: combine the lime juice, pineapple juice, oil, ancho chili powder, garlic powder, ground cumin, and salt in a large bowl. Add the chicken breasts (or thighs) and allow the chicken to marinate for 20-30 minutes covered in the refrigerator. When ready to cook, heat a large skillet over medium high heat. Add the chicken to the skillet and discard any remaining marinade. Cook the chicken for 6-11 minutes or until chicken cooks all the way through. Remove chicken to a cutting board and let rest 10 minutes before dicing.
- Assemble: Top tortillas with diced chicken and add your favorite taco toppings!
Notes
- For the chipotle mayo combine the following ingredients in a bowl: ½ cup mayo, 1 tablespoon milk, 1-2 chipotle peppers + 1 tablespoons adobo sauce, pinch of salt and garlic powder.
- The chicken can be added to the marinade and immediately frozen if you'd like to use it later. Just defrost in the refrigerator overnight before using.
