GRILLED CHICKEN STREET TACOS

Mexican Street Tacos square measure one in every of my favorite foods! This version includes marinated grilled chicken thighs and creamy avocados. They’re brimfull with bright flavors and they’re really easy to form. 

I love this taco instruction not solely as a result of they style superb, however conjointly as a result of it’s one in every of those simple to throw along recipes and you'll conjointly get a advantage it some hours prior to with the marinating.

These Mexican chicken street tacos need only a few ingredients. Most of the ingredients on the list below square measure spices that I’m certain you have already got to be had.

INGREDIENTS :

• 3 cloves garlic, peeled and smashed
• 1 1/2 lbs trimmed boneless skinless chicken thighs
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 1/4 tsp ancho chili powder
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper
• 2 tsp ground cumin

For serving :

• 12 mini corn taco shells, warmed (double up if desired)
• 1 large avocado, cored and sliced
• 1 small red or yellow onion, chopped
• 3 Tbsp chopped cilantro
• Lime wedges, for serving (optional)

INSTRUCTIONS :

1. Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
2. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
3. Preheat a grill over medium-high heat (it should come to 425 - 450 degrees). 
4. Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred). 
5. Transfer to a plate, cover with foil and let rest 5 minutes.
6. Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro. 
7. Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.

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