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Ingredients
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Chicken and Marinade
Pico de Gallo
Cheese & Tortillas
Finish & Garnish
Method
Chicken and Marinade
- 1
Prepare marinade
In a medium bowl combine orange juice, lime juice, olive oil, minced garlic, minced chipotle in adobo, ground cumin, dried oregano, smoked paprika, kosher salt and black pepper. Whisk until smooth.
- 2
Marinate chicken
Place chicken thighs in a resealable bag or shallow dish. Pour marinade over the chicken, ensuring pieces are well coated. Seal or cover and refrigerate for at least 1 hour, ideally 3–4 hours. Up to overnight is fine for deeper flavor.
- 3
Cook chicken (grill/pan-roast)
Preheat a grill or heavy skillet over medium-high heat. Remove chicken from marinade (discard marinade). If grilling: oil the grates lightly and grill thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C) and exterior is charred in spots. If using a skillet: add 1 tablespoon oil to the hot skillet and cook thighs 5–7 minutes per side until cooked through and nicely browned. Transfer cooked chicken to a cutting board and let rest for 5 minutes.
- 4
Slice chicken
Slice the rested chicken thinly or shred with forks into bite-sized pieces suitable for tacos.
Pico de Gallo
- 5
While chicken marinates or cooks, combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, and lime juice in a bowl. Season with salt and stir gently. Taste and adjust lime or salt as needed. Let sit at room temperature for 10–15 minutes to allow flavors to meld.
Cheese & Tortillas
- 6
Warm tortillas: heat a large skillet over medium heat and add 1/2 teaspoon vegetable oil. Fry each tortilla 20–30 seconds per side until pliable and slightly charred. Keep warmed tortillas wrapped in a clean kitchen towel or place in a tortilla warmer to stay soft.
- 7
If you prefer melty cheese, place shredded Oaxaca on each warmed tortilla and return quickly to the skillet or under a broiler for 20–30 seconds until the cheese softens and becomes slightly stringy.
Assembly & Finish
- 8
Assemble tacos: place a portion of sliced or shredded pollo asado down the center of each warmed tortilla (about 2–3 oz chicken per taco depending on appetite). Top with a generous spoonful of pico de gallo, a sprinkle of shredded Oaxaca cheese (and optional cotija), and a few cilantro leaves.
- 9
Serve immediately with lime wedges on the side for squeezing over the tacos.