Grilled Chicken Tacos with Cuban Mojo Marinade
Grilled chicken tacos with Cuban mojo marinade made with garlic, lime, and orange. Grilled hot and fast, then served in warm tortillas with simple toppings for an easy dinner.
Ingredients
Chicken and Marinade
- 1½ pounds boneless skinless chicken breasts or thighs
- 5 cloves garlic, peeled
- 1 yellow onion, peeled and chopped
- 6 tablespoons lime juice, about ¼ cup
- ¼ cup orange juice
- 4 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 limes, halved (for grilling and serving)
For the Tacos
- 8 small (6-inch) tortillas, flour or corn
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 cup shredded lettuce or cabbage
- ¼ cup taco sauce for serving
Instructions
- Place the garlic, onion, lime juice, orange juice, 3 tablespoons olive oil, oregano, cumin, salt, and pepper in a blender or food processor. Blend until smooth.
- Add the chicken and coat well in the marinade. Let it sit for at least 30 minutes, or up to 24 hours.
- Heat a grill pan or outdoor grill to medium-high heat.
- Remove the chicken from the marinade and shake off the excess. Grill for 3 to 4 minutes per side, until cooked through.
- Place lime halves cut side down on the grill and cook until lightly charred.
- Let the chicken rest 5 minutes, then slice into strips.
- While the chicken rests, warm the tortillas on the grill or in a dry skillet.
- To assemble, spoon taco sauce onto each tortilla. Add the sliced chicken, then top with red onion, cilantro, and shredded lettuce or cabbage. Serve with grilled limes.
Notes
Storage: Store the components separately if you can.
- Chicken: Airtight container in the fridge for up to 3 days
- Tortillas: Room temp (fresh) or refrigerate if needed
- Toppings: Store separately.
Nutrition
Calories: 488.5kcalCarbohydrates: 42.8gProtein: 42.3gTotal Fat: 16.4gSaturated Fat: 3.7gCholesterol: 108.9mgSodium: 937.3mgPotassium: 926.2mgFiber: 3.8gSugar: 6.8g
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