Go Back

Pollo Asada Tacos

Amanda Cooks & Styles
Course Main Course
Cuisine Mexican
Servings 12 tacos



  • 1 lb. chicken breasts or thighs
  • 2 tbsp oil
  • 3 tbsp red wine vinegar
  • 3 tbsp lime juice
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 garlic cloves minced
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/4 cup cilantro stems removed
  • 12 "street tacos" corn tortillas

optional toppings:

  • avocado salsa verde
  • sliced radishes
  • chopped onion
  • chopped cilantro



  • 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!
Keyword chicken tacos, tacos