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pollo asado tacos in tortillas
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Pollo Asado Tacos

These pollo asado tacos are deeply infused with a smoky, citrusy, and mildly spicy red marinade that takes taco Tuesday to a new level!
Course Chicken Dinner, Main Course
Cuisine Mexican
Keyword chicken tacos, Pollo Asado Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 563kcal
Author Kathleen

Ingredients

For the Marinade:

  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 3 tablespoons neutral oil like grapeseed or avocado oil
  • 3 cloves garlic smashed
  • 1 tablespoon white vinegar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons oregano Mexican if available
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 ounces achiote powder
  • 1 teaspoon smoked paprika subtle smoky note that supports grilling flavor

For the chicken:

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons vegetable oil, for the grill

For serving:

  • 8 small corn tortillas
  • 1/2 cup finely chopped white onion
  • 1/4 cup lightly packed chopped fresh cilantro
  • Lime wedge
US Customary - Metric

Instructions

  • In a blender or food processor, combine orange juice (1/2 cup), lime juice (1/4 cup), 3 tablespoons oil, salt (2 teaspoons), garlic (3 cloves), vinegar (1 tablespoon), oregano (1 1/2 teaspoons), cumin (1 teaspoon), pepper (3/4 teaspoon), achiote powder (1 1/2 ounces), smoked paprika (1 teaspoon), and onion powder (1 teaspoon). Blend until smooth. (The paste may separate from the citrus juice.)
  • Place chicken (2 pounds) in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
  • Preheat the grill or grill pan to medium-high (about 350°F). Brush the grates with vegetable oil. Grill chicken in batches for 3-5 minutes per side or until the internal temperature reaches 165–175°F (74-79ºC). Let rest for 5 minutes before slicing or chopping.
  • Warm corn tortillas on the grill or in a dry skillet until soft and lightly charred. Keep warm, wrapped in a clean towel.
    pollo asado tacos in a casserole dish
  • Assemble tacos by layering grilled chicken into tortillas. Top with chopped onion and cilantro. Serve with lime wedges and any desired optional toppings.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 32g | Protein: 52g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 145mg | Sodium: 1453mg | Potassium: 1099mg | Fiber: 5g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 2mg