Pollo Asado Tacos

Close up image of Pollo Asado Tacos

Pollo Asado Tacos

Chicken tacos marinated in orange juice, lime juice, and spices for a pollo asado taco. These tacos are layered with a chipotle mayo rice, chicken, creamy salsa verde, and pickled onions.
PREP TIME
1 Hour
COOK TIME
30 Minutes

Per Serving – Makes 12 Tacos

274 Calories

28.3g C | 15.9g P | 10.8g F

How to Make Pollo Asado Tacos

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Close up image of Pollo Asado Tacos

Pollo Asado Tacos

5 from 9 votes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, gluten free
Prep Time: 30 minutes
Cook Time: 30 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 tacos
Calories: 274kcal
Chicken tacos marinated in orange juice, lime juice, and spices. These tacos are layered with a chipotle mayo rice, chicken, creamy salsa verde, and pickled onions.
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Ingredients

For the Chicken

  • 2 lbs (908 g) boneless skinless chicken thighs
  • 1 tbsp (15 g) minced garlic
  • 1 large (60 ml) orange, juiced
  • 1 (30 ml) lime, juiced
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (12 g) cumin
  • 3 tsp (9 g) chili powder
  • 1 tsp (3 g) salt
  • 1 tsp (3 g) pepper

For the Chipotle Rice

  • 2 cups (300 g) cooked rice
  • 3 tbsp (44 g) mayonnaise
  • 2 tsp (6 g) chili powder
  • 2 tsp (6 g) paprika
  • 1 tsp (3 g) cumin
  • Salt to taste

For the Creamy Salsa Verde

  • 5 small (250 g) tomatillos
  • 1 (20 g) jalapeño pepper
  • 1 (15 g) serrano pepper
  • 1 small (150 g) white onion
  • 3 cloves (15 g) garlic
  • ¼ bunch (12 g) cilantro
  • 1 (15 ml) lime, juiced
  • 1 small (125 g) avocado
  • salt to taste

For the PIckled Onions

  • 1 medium (200 g) red onion
  • 1 tbsp (12 g) sugar
  • 1 tsp (3 g) salt
  • 1 cup (240 ml) water
  • 1 cup (240 ml) vinegar
  • ¼ cup (60 ml) lime juice
  • 12 corn tortillas

Instructions

For the Chicken

  • In a large ziplock bag, add the chicken, garlic, lime juice, orange juice, olive oil, cumin, chili powder, salt, and pepper. Shake to mix. Remove as much air as possible from the bag and marinate at least 1 hour.
  • Once the chicken has finished marinating, remove it from the marinade and heat a grill pan or skillet over medium high heat. Cook the chicken in batches for 3-4 minutes on each side.
  • Once the chicken has finished cooking, cut it into small pieces (¼" or so) and return to the pan to develop color on all sides.

For the Rice

  • Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on the type of rice you use. You can cook this rice in advanced if you wish. Leftover rice works fine.
  • Measure out 2cups of rice and mix the mayo and seasonings into the rice.

For the Creamy Salsa Verde

  • Preheat your oven to 400°F.
  • Wash all of your vegetables. Cut the tops off of the peppers and cut the onion in half.
  • Place the tomatoes, peppers, peeled garlic, and the onion to a sheet pan. Cover with oil and salt. Roast for 10-15 minutes or until all of the vegetables have softened. 
  • Place the roasted vegetables to a blender, add in ¼ bunch of cilantro, 1 tbsp of lime juice, and salt. Add lime juice and salt to taste. Adjust as needed.
  • Allow the salsa to cool to room temperature and blend in the avocado until it is creamy and smooth.

For the Pickled Onions

  • Cut the onion into thin slices
  • In a mason jar, add the sugar, salt, water, and vinegar. Shake to dissolve the solids. 
  • Add in the onions and top off the jar with lime juice. 
  • Place in the fridge over night. They will last a few weeks.

For the Tacos

  • Heat the tortillas in a dry skillet until they have heated and are pliable. 
  • Top with rice first, then chicken, salsa, and pickled onions. 
  • How many tacos this makes will obviously depend on how much you fill each one. For nutrition information purposes I am going to go with 12 tacos. It is difficult to estimate nutritional information for these because you will have extras of the toppings leftover. 

Nutrition

Calories: 274kcal | Carbohydrates: 28.3g | Protein: 15.9g | Fat: 10.8g

NUTRITIONAL INFO FOR THE Pollo Asado Tacos

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
339g
Protein
191g
Fat
130g
Calories
3290 cals

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This Post Has 4 Comments

  1. Jessica Seago

    5 stars
    These are delicious! I was so excited to have them again the next day!

  2. Norma Renteria

    How many tacos are considered one serving?

    1. Manuel Bautista

      Not 10000% sure but by dividing the total calories by the calories per serving, I got that one taco was a serving.

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