Pollo Asada Tacos - Delicious authentic Mexican style marinated chicken tacos grilled to perfection on the barbecue and topped off with avocado salsa verde, onion, cilantro and radishes.
Ingredients you need to make Pollo Asada Marinade:
- 1 lb. chicken breasts or thighs
- 2 tablespoon oil
- 3 tablespoon red wine vinegar
- 3 tablespoon lime juice
- ¼ cup orange juice
- ¼ cup water
- 1 garlic cloves, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ¼ cup cilantro, stems removed
- 12 "street tacos" corn tortillas
- optional toppings:
- avocado salsa verde<click for recipe
- sliced radishes
- chopped onion
- chopped cilantro
Tools you need for this recipe:
How to make authentic Mexican pollo asada tacos:
Make the marinade: Combine oil, red vine vinegar, lime juice, orange juice, water, garlic, salt, pepper, cumin, chili powder, oregano and cilantro in a large bowl.
Add chicken to the bowl of marinade and place in the fridge for at least 4 hours or overnight.
Heat your barbecue to medium heat. Grill chicken on the barbecue for about 5 minutes with the barbecue lid shut. Flip chicken over and cook for another 5 minutes. Chicken should have nice grill marks on both sides and will be cooked all the way through.
Transfer chicken to a cutting board and chop into bite size pieces.
Heat up your corn tortillas on the barbecue for about 30 seconds to 1 minute on each side.
Serve your tacos with avocado salsa verde, sliced radishes, cilantro and onion. Enjoy!
If you enjoyed this recipe, here are a few of my favorite Mexican dishes:
- Green Chile Chicken Enchiladas
- Slow Cooker Shredded Chicken Enchiladas
- Crispy Chipotle Beef Tacos
- Authentic Mexican Refried Beans
Pollo Asada Tacos
Ingredients
Ingredients:
- 1 lb. chicken breasts or thighs
- 2 tablespoon oil
- 3 tablespoon red wine vinegar
- 3 tablespoon lime juice
- ¼ cup orange juice
- ¼ cup water
- 1 garlic cloves minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ¼ cup cilantro stems removed
- 12 "street tacos" corn tortillas
optional toppings:
- avocado salsa verde
- sliced radishes
- chopped onion
- chopped cilantro
Instructions
Directions:
- Make the marinade: Combine oil, red vine vinegar, lime juice, orange juice, water, garlic, salt, pepper, cumin, chili powder, oregano and cilantro in a large bowl.
- Add chicken to the bowl of marinade and place in the fridge for at least 4 hours or overnight.
- Heat your barbecue to medium heat. Grill chicken on the barbecue for about 5 minutes with the barbecue lid shut. Flip chicken over and cook for another 5 minutes. Chicken should have nice grill marks on both sides and will be cooked all the way through.
- Transfer chicken to a cutting board and chop into bite size pieces.
- Heat up your corn tortillas on the barbecue for about 30 seconds to 1 minute on each side.
- Serve your tacos with avocado salsa verde, sliced radishes, cilantro and onion. Enjoy!
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