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Monterrey Tacos (gf) Recipe

Name: Mexican Margaritas Bar & Grills Monterrey Tacos (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs olive oil; 2 tbs fresh lime juice; 2 tsp garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 2 each poblano peppers, seeded and sliced into 1/2" strips; 1 each white or yellow onion, thinly sliced; 8 oz cremini or button mushrooms, sliced; 2 each roma tomatoes, seeded and diced; 1 tbs olive oil (for sauté); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 0.25 tsp ground cumin (optional); 1 cup Monterey Jack cheese, shredded; 2 tbs fresh cilantro, chopped; 4 each lime wedges; 0.25 tsp salt (for chicken finish); 8 each corn tortillas (6-inch), warmed; 2 tbs pickled jalapeños or hot sauce (optional)

Inspired by Mexican Margaritas Bar & Grill

Time40m

Serves4

Grilled chicken tacos cooked with poblano peppers, mushrooms, onions and tomatoes. Topped with Monterey Jack cheese.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

2 tbs olive oil

2 tbs Fresh lime juice

2 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

Vegetable Filling

2 each poblano peppers, seeded and sliced into 1/2" strips

1 each white or yellow onion, thinly sliced

8 oz cremini or button mushrooms, sliced

2 each roma tomatoes, seeded and diced

1 tbs olive oil (for sauté)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

1/4 tsp ground cumin (optional)

Cheese & Finish

1 cup Monterey Jack cheese, shredded

2 tbs Fresh cilantro, chopped

4 each Lime wedges

1/4 tsp salt (for chicken finish)

To Serve (Gluten-Free)

8 each corn tortillas (6-inch), warmed

2 tbs pickled jalapeños or hot sauce (optional)

Method

Chicken & Marinade

Marinate chicken

Pat chicken thighs dry. In a bowl combine 2 tbsp olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill or pan-sear chicken

Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill or sear 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly or chop into bite-size pieces. Sprinkle with 1/4 tsp salt while resting.

Vegetable Filling

Prepare vegetables

While the chicken marinates or rests, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced poblano and onions; sauté 4–5 minutes until they begin to soften and char at edges.

Add mushrooms and tomatoes

Add sliced mushrooms to the skillet and cook 3–4 minutes until they release moisture and brown slightly. Stir in diced tomatoes, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp ground cumin (if using). Cook another 2 minutes just to warm the tomatoes and meld flavors. Taste and adjust seasoning.

Combine with chicken

Add the sliced/chopped cooked chicken to the skillet with the vegetables and toss over low heat just until everything is warmed through and combined, about 1–2 minutes.

Assemble & Finish

Warm tortillas: Keep corn tortillas warm by wrapping them in a clean kitchen towel and placing them in a low oven (200°F / 95°C) or heat them briefly in a dry skillet 20–30 seconds per side.

Fill tortillas: Place about 2–3 tablespoons of the chicken-vegetable mixture into each warmed tortilla (adjust to preference).

Top with cheese: Sprinkle roughly 2 tablespoons shredded Monterey Jack cheese per taco so it melts slightly from the warm filling. If desired, place tacos under a broiler for 30–45 seconds to more fully melt the cheese—watch carefully to avoid burning.

Garnish and serve: Sprinkle chopped cilantro over tacos, add a squeeze of lime, and serve with pickled jalapeños or hot sauce as desired.

Notes

Make-ahead: Chicken can be marinated up to 2 hours ahead and vegetables can be prepped. For crispier peppers and onions, roast whole poblanos under a broiler, then peel and slice.