Chicken Street Tacos

Clock Icon 1 hour 5 minutes |
Servings: 8 |
Prep: 15 minutes + 30 minutes marinating time |
Cook: 20 minutes

Ingredients

  • 1 – 3½ oz (100 g) package Achiote paste*
  • ¾ cup (175 ml) orange juice
  • 1 tsp (5 mL) lime juice
  • ½ tsp (2 mL) dried oregano
  • ½ tsp (2 mL) ground cumin
  • ½ tsp (2 mL) cinnamon
  • 1 tsp (5 mL) salt
  • 8 skinless boneless chicken thighs
  • 8 soft corn or flour taco tortillas
  • 2 cups prepared coleslaw mix
  • ½ cup (125 mL) mayonnaise
  • 1 Tbsp (15 mL) lime juice
  • Toppings: salsa, sour cream, avocado slices, chopped cilantro, fresh lime wedges, and hot sauce if desired.

Method

  1. Combine achiote paste, orange juice, lime juice, oregano, cumin, cinnamon and salt in a bowl.
  2. Add chicken thighs, coat well.
  3. Marinade in the refrigerator for 30 minutes.
  4. Preheat grill to medium high. Remove thighs from marinade and place on the hot grill. Thighs will be well-coated.
  5. Grill for 12 to 14 minutes on one side. Flip, and grill another 5 minutes or until internal temperature reaches 165°F (74 °C).
  6. Remove from grill and transfer to a cutting board. Let stand, covered, for 10 minutes, then slice or shred. Keep warm.
  7. Mix coleslaw with mayonnaise and lime juice. Set aside.
  8. Warm tortillas on a dry skillet.
  9. Place tortilla flat on a plate, add ¼ cup coleslaw and ½ cup shredded chicken.

Tips

Note: * Achiote paste is an earthy, sweet, spicy, slightly smoky flavoured paste that can be used as a sauce, marinade or rub for meat, chicken, and fish. It’s widely available in Latin American markets or in some grocery stores in the international foods section. If the paste is very firm, let it soak in the mixture for a few minutes before combining.

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