(Tacos al Carbon de Pollo)
Perfect for a light summer lunch, this is a healthful and delicious way to beat the heat. If you don’t want to bother with a grill, you can cut the chicken into strips, then pan-fry in a skillet.
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ pounds boneless, skinless chicken thighs or breasts, butterflied or tenderized
Twelve 5- to 6-inch Corn Tortillas (recipe or store-bought)
1 cup grated queso fresco
1 avocado, pitted (see Avocado Salad) and sliced
2 cups chopped romaine lettuce
Mexican crema
Salsa of your choice for serving
In a medium bowl, whisk together the lime juice, olive oil, garlic, cumin, chili powder, oregano, salt, and black pepper. Add the chicken and make sure all of the chicken is well coated. Cover and refrigerate to marinate for at least 30 minutes or overnight.
Preheat a grill to medium-high. Grill the chicken until it is cooked through, 8 to 10 minutes total. Remove from the grill and cut into strips or cubes.
Heat the tortillas over the grill or in the microwave. Fill the tortillas with chicken, cheese, avocado, and lettuce. Serve two tacos per person with a bit of crema and salsa on the side.