Harshita Sinha
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1lb boneless chicken , 1/4 cup orange juice, 1/4 cup lime juice, 2 cloves garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, salt, pepper, 8-10 corn tortillas, sliced onions, cilantro, pineapple for garnish.
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Combine orange/lime juice, garlic, oregano, cumin, cayenne pepper, salt, and pepper in a blender, blend until smooth, and marinate chicken slices in a ziplock bag for 2 hours or overnight.
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Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinate and cook for 3-4 minutes per side, or until slightly charred and cooked through.
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Wrap a damp paper towel around a stack of tortillas and microwave for 20-30 seconds, or until warm and pliable.
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Slice the grilled chicken into thin strips. Place a few slices onto a warmed tortilla, followed by sliced onions, cilantro, and pineapple.
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Customize your tacos with your favorite toppings, such as diced onions, sour cream, salsa, or avocado.
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• Use a vertical spit or rotisserie to cook the chicken if available. • Add a sprinkle of sumac or paprika for extra flavor.