Baja Chicken Tacos
User Reviews
5.0
6 reviews
Excellent
Baja Chicken Tacos
Report
These easy street tacos are so full of flavor! With zippy Baja-style chicken; crisp, fresh toppings: and creamy cilantro sauce, everyone will be begging for more.
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Ingredients
For the Baja Chicken
- 1½ pounds boneless, skinless chicken breast
- 2 tablespoons lime juice juice of about 2 limes
- ¼ cup orange juice juice of about 1 orange
- 2 jalapeños sliced
- 4 cloves garlic minced
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons cooking oil divided
For the Creamy Cilantro Sauce
- ½ cup Greek yogurt
- ½ cup salsa verde
- ½ cup cilantro (about ½ bunch)
- 1 tablespoon fresh lime juice (juice of about 1 lime)
- 1 clove garlic
For the Baja Chicken Tacos
- 12 corn tortillas (or other wrap)
- 1 tablespoon cooking oil vegetable, canola, or similar
- ½ cup Pickled red onion prepared
- ½ cup quartered grape tomatoes
- ¼ cup feta cheese
- 1 avocado smashed
- 2 radishes chopped
Instructions
To make the Baja Chicken
- Preheat the oven to 350˚F.
- Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.
- Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
- Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.
- Transfer the skillet to the oven and cook for an additional 10-15 minutes or until chicken reaches 165˚F internal temperature. Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.
- Let sit 5 minutes, then dice the chicken.
To make the Creamy Cilantro Sauce
- Place all sauce ingredients in a blender or food processor and blend until smooth.
To assemble the Baja Chicken tacos
- Heat a little cooking oil in a skillet over high heat. Once hot, add a tortilla and cook on each side for 30-45 seconds until lightly browned. Repeat with all tortillas to create the taco shells.
- Assemble the tacos by layering a taco shell with chicken, pickled onions, tomatoes, feta, cilantro sauce, and top with smashed avocado and fresh cilantro.
Notes
- Substitutions:
- How to Store: Store ingredients separately in airtight containers in the refrigerator for 3-4 days.
- How to Freeze: The Baja Chicken in this recipe freezes well. It's best frozen after cooking. Just wrap the cooked chicken tightly and store in the freezer for up to a month.
- The Baja Chicken in this recipe freezes well. It's best frozen after cooking. Just wrap the cooked chicken tightly and store in the freezer for up to a month.
- How to Reheat: The chicken and tortillas can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. Top with fresh ingredients.
- The chicken and tortillas can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. Top with fresh ingredients.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Chicken - boneless, skinless chicken thighs will also work.
- Greek yogurt - sour cream is an acceptable substitute.
- Tortillas - taco-sized flour tortillas or your favorite flatbread are all fine.
- Pickled red onion - can sub thinly sliced fresh red onion.
- Feta cheese - cotija cheese is also good.
- Avocado - store-bought guacamole will also work.
Nutrition Information
Show Details
Serving
2tacos
Calories
439kcal
(22%)
Carbohydrates
34g
(11%)
Protein
31g
(62%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
79mg
(26%)
Sodium
845mg
(35%)
Potassium
875mg
(25%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
553IU
(11%)
Vitamin C
17mg
(19%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 439kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 845mg | 35% |
| Potassium | 875mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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