Pollo Asado Taco Recipe

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.

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.

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.

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.