Loaded Grilled Chicken Tacos
PREP TIME
10 MINUTES
COOK TIME
30 MINUTES
PELLETS
CHERRY
Ingredients
- 2 pound boneless, skinless chicken breast
- 2 Tbsp Olive oil
- 2 Tsp Chili Powder
- 1 Tsp Smoked paprika
- 1/2 Tsp ground cumin
- 1/4 Tsp ground cayenne pepper
- 1 1/2 Tsp Kosher Salt
- 1 Tsp freshly cracked black pepper
- 1 1/2 pound plum tomato, diced
- 1 medium red onion, diced
- 1/2 Cup cilantro, chopped
- Lime juice
- Kosher Salt
- 2 Whole Avocados
- 1 Tbsp Fresh squeezed lime juice
- 1/4 cup finely diced red onion
- 2 Tbsp Finely Chopped cilantro leaves
- 1/2 Cup Sour Cream
- 1 Tsp chili powder
- 1 Tbsp Lime Juice
- 12 Flour Tortillas
- 1 Lime but into Wedges
- 1 Jalapeno, sliced
- Hot Sauce
Instructions
- For the Marinade: Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).
- When ready to cook, set temperature to 450℉ and preheat, lid closed for 15 minutes.
- Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165℉.
- While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.
- For the Pico: Combine the diced tomatoes, red onion, cilantro and juice of 1 lime in a small bowl and mix well. Season to taste and set aside.
- For the Guacamole: Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl with the lime juice until smooth, leaving a few chunks for texture. Next add the red onion, cilantro and give everything a good mix. Season to taste.
- For the Spiked Sour Cream: Combine all the spiked sour cream ingredients in a small bowl and mix well.
- Remove the grilled chicken from the grill and let rest for 5 minutes before slicing into thin strips.
- Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream. Top each taco with sliced jalapeño and fresh cilantro, and serve with lime wedges and hot sauce. Enjoy!