Pollo Asado Tacos
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.
Servings: 12 tacos
Calories: 274kcal
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs
- 1 tbsp minced garlic
- 1 large orange, juiced
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tbsp cumin
- 3 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
For the Chipotle Rice
- 2 cups cooked rice
- 3 tbsp mayonnaise
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp cumin
- Salt to taste
For the Creamy Salsa Verde
- 5 small tomatillos
- 1 jalapeño pepper
- 1 serrano pepper
- 1 small white onion
- 3 cloves garlic
- ¼ bunch cilantro
- 1 lime, juiced
- 1 small avocado
- salt to taste
For the PIckled Onions
- 1 medium red onion
- 1 tbsp sugar
- 1 tsp salt
- 1 cup water
- 1 cup vinegar
- ¼ cup 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