Tacos de Pollo Asado

Ingredients

Chicken breasts

4, boneless and skinless

Corn tortillas

8

Garlic

3 cloves, minced

Orange juice

1/4 cup

Lime juice

2 tablespoons

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Onion

1 medium, finely chopped

Cilantro

1/2 cup, chopped

Avocado

2, sliced

Salsa

1 cup (store-bought or homemade)

Instructions

1. In a bowl, whisk together the lime juice, orange juice, minced garlic, cumin, chili powder, salt, and pepper to create the marinade.
2. Place the chicken breasts in a ziplock bag, pour the marinade over them, seal the bag, and marinate in the refrigerator for at least 1 hour or overnight for best results.
3. Preheat the grill to medium-high heat, ensuring it's hot before adding the chicken.
4. Remove the chicken from the marinade and discard the excess marinade.
5. Grill the chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred. Remove from the grill and let them rest for a few minutes.
6. Slice the grilled chicken into thin strips.
7. Warm the corn tortillas on the grill or in a dry skillet until soft and pliable.
8. Assemble the tacos by placing a few slices of grilled chicken on each tortilla. Top with sliced avocado, chopped cilantro, finely chopped onion, and a generous spoonful of salsa.
9. Serve the Tacos de Pollo Asado immediately with additional salsa on the side for dipping.