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Pollo Taco Recipe

Name: Taconetas Pollo Taco Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbsp achiote paste; 1 cup orange juice; 2 tbsp lime juice; 2 cloves garlic cloves, minced; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper; 2 count ripe avocados; 1 tbsp lime juice; 0.75 tsp sea salt; 0.5 count jalapeño, seeded and finely minced (optional); 2 tbsp cilantro, finely chopped; 0.5 count red onion, thinly sliced; 0.5 cup white vinegar; 0.5 cup water; 1 tsp sugar; 0.5 tsp salt; 0.5 cup fresh cilantro leaves; 8 count small corn or flour tortillas; 1 tsp vegetable oil or cooking spray (for warming tortillas); 2 count lime wedges

Inspired by Taconeta

Time1h

Serves4

Achiote marinated grilled chicken, guacamole, onion, cilantro.

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Ingredients

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Achiote Marinated Chicken

1 lb boneless skinless chicken thighs

2 tbsp achiote paste

1 cup Orange juice

2 tbsp ReaLime juice

2 cloves Garlic cloves, minced

1 tbsp olive oil

1 tsp Ground cumin

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Guacamole

2 count ripe avocados

1 tbsp ReaLime juice

3/4 tsp sea salt

1/2 count jalapeño, seeded and finely minced (optional)

2 tbsp cilantro, finely chopped

Pickled Onions & Fresh Cilantro

1/2 count Red onion, thinly sliced

1/2 cup white vinegar

1/2 cup water

1 tsp sugar

1/2 tsp Celtic sea salt

1/2 cup Fresh cilantro leaves

Assembly & Tortillas

8 count small corn or flour tortillas

1 tsp vegetable oil or cooking spray (for warming tortillas)

2 count Lime wedges

Method

Achiote Marinated Chicken

Make the marinade

In a medium bowl whisk together achiote paste, orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper until smooth and evenly combined.

Marinate the chicken

Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, ideally 3–6 hours. For best color and flavor, marinate up to 8 hours; do not exceed 24 hours.

Grill or pan-sear the chicken

Preheat a grill or heavy skillet over medium-high heat. Remove chicken from marinade and let excess drip off. Grill or sear for 4–6 minutes per side (thickness dependent) until internal temperature reaches 165°F (74°C) and exterior has charred edges. If using a skillet, add a small drizzle of oil to prevent sticking. Transfer cooked chicken to a cutting board and rest 5 minutes before slicing thinly against the grain into bite-sized strips.

Guacamole

Halve and pit the avocados, scoop flesh into a bowl. Mash with a fork to a chunky consistency. Add 1 tbsp lime juice, 3/4 tsp sea salt, minced jalapeño if using, and 2 tbsp chopped cilantro. Taste and adjust salt or lime to preference. Keep covered with plastic pressed to the surface until assembly to prevent browning.

Pickled Onions & Fresh Cilantro

Quick-pickle onions

Place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan bring 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt to a simmer until sugar and salt dissolve. Pour the hot brine over the onions, press down so they are submerged, and let cool to room temperature (about 15–20 minutes). For best flavor, refrigerate at least 30 minutes. Drain before using.

Prep cilantro

Rinse and dry cilantro leaves. Roughly chop enough to yield about 1/2 cup loosely packed leaves for garnish and set aside.

Assembly & Tortillas

Warm the tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, brush lightly with 1 tsp oil and warm on a griddle or briefly wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Assemble tacos: spread about 1 to 1 1/2 tbsp guacamole onto each warmed tortilla. Top with 2–3 oz (roughly 2–3 tbsp) sliced achiote chicken, a small pinch of pickled red onion, and a sprinkle of fresh cilantro leaves. Finish with a squeeze of lime over each taco.

Serve: arrange tacos on a platter and serve immediately while chicken is warm. Offer extra lime wedges, remaining pickled onions, and additional cilantro on the side.