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    Home » Chicken & Poultry

    Pollo Asado Tacos with a Baja Twist

    Published: May 3, 2023 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Pollo Asado Tacos with a Baja Twist, a true fiesta for your taste buds! The bright citrus flavours of lime and orange juices, mingling with tequila, spices, and cilantro.

    Seven Pollo Asada tacos lined up on a wooden board on a colourful Mexican runner. The tacos are surrounded with dishes of toppings as well as a taco serving with a corn salad.

    The marinade soaks into the chicken thighs before they are charred on the grill. The warm chicken pieces are mixed with grated Sunny Dog Spicy Dill Pickle Monterey Jack cheese. Then served on soft flour tortillas, with creamy cabbage slaw, Pico de Gallo, guacamole, cilantro and more Spicy Dill Pickle cheese.

    This recipe was created in partnership with Bothwell. However, all opinions in this post are my own.

    Pollo Asado Taco Ingredients

    • Sunny Dog Spicy Dill Pickle Monterey Jack cheese
    • Chicken thighs
    • Tortillas

    Pollo asado marinade

    • Lime juice
    • Orange juice
    • Olive oil
    • Cilantro stems
    • Chili powder
    • Smoked Paprika
    • Sea salt
    • Tequila

    Cabbage Slaw

    • Sour cream
    • Mayonnaise
    • Hot sauce
    • Chili powder
    • Orange juice
    • Lime juice
    • Cilantro leaves
    • Jalapeño
    • Kosher salt
    • Green cabbage

    Toppings

    • Pico de Gallo
    • Guacamole

    See recipe card for quantities

    Instructions

    In a large bowl, mix the marinade ingredients together. Place the chicken in the bowl and submerge into the marinade. Refrigerate for 2 to 3 hours.

    Add all the Cabbage Slaw ingredients (except the cabbage) into a mini food processor and blitz to combine. Place the shredded cabbage in a bowl and pour over the dressing. Toss to combine. Refrigerate until ready to serve.

    Shredded cabbage in a bowl tossed in a dressing.
    Cabbage slaw
    A of raw chicken marinating in a pollo asado marinade.
    Pollo Asado marinade

    Preheat the grill on medium-high. Remove the chicken from the marinade and let the excess marinade drip off. Grill for 4 to 5 minutes per side until the chicken is charred and the internal temperature has reached 175°F. Remove the chicken to a cutting board and let rest for 5 to 10 minutes.

    A tray filled with beautifully grilled chicken thighs.

    Slice the chicken into small cubes and place in a bowl. Stir in half of the grated cheese and mix to combine.

    To assemble the tacos, layer the cabbage slaw on a warm tortilla. Next add some chicken, shredded cheese, guacamole, Pico de Gallo and finish off with cilantro.

    Watch how these Pollo Asado Tacos were made here.

    Pairing

    And what is the best dish to enjoy with tacos? If you said Mexican Street Corn (Elote) then you are almost right! However, if you said Mexican Grilled Corn (Elote) Salad, then you are absolutely correct!

    A Cinco de Mayo celebration with chicken tacos and a Mexican grilled corn salad. Served with chips, salsa and guacamole.

    Related

    Looking for other recipes made with Bothwell Cheese? Try these:

    • Three crispy chicken sandwiches that look like chicken parmesan sandwiches on a tray, and one is on a plate. Served with extra sauce, basil, and drinks.
      Crispy Chicken Sandwiches
    • An image of a basket of jalapenos biscuits nestled in a black and white striped tea towel. There is a dish of gravy and a plate of shredded cheese next to this basket.
      Herbs & Garlic Cheese Jalapeño Biscuits
    • A marble tray of seven cheese crostinis, and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary. Surrounded by glasses of pink Champagne, rosemary, honey and twinkle lights.
      Red Wine Cheddar Crostini & Endive Boats

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    Seven Pollo Asada tacos lined up on a wooden board on a colourful Mexican runner. The tacos are surrounded with dishes of toppings as well as a taco serving with a corn salad.

    Pollo Asado Tacos with a Baja Twist

    A true fiesta for your taste buds. The bright citrus flavours of lime and orange juices, mingling with tequila, spices, and cilantro. The marinade soaks into the chicken thighs before they are charred on the grill.
    The warm chicken pieces are mixed with grated Sunny Dog Spicy Dill Pickle Monterey Jack cheese. Then served on soft flour tortillas, with creamy cabbage slaw, Pico de Gallo, guacamole, cilantro and more Spicy Dill Pickle cheese.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 10 minutes mins
    Inactive time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 5 minutes mins
    Course Appetizer, Dinner, Entree, Game Day Snack, Main Course
    Cuisine Mexican
    Servings 12 -18 tacos

    Ingredients
      

    • 1 cup grated Sunny Dog Spicy Dill Pickle Monterey Jack
    • 10 boneless skinless chicken thighs trimmed of excess fat (2.2 pounds)
    • 12 7" tortillas or 18 – 4” tortillas

    Pollo asado marinade

    • ½ cup fresh lime juice
    • ½ cup fresh orange juice
    • 3 tablespoons olive oil
    • ¼ cup cilantro stems chopped
    • 1 tablespoons chili powder
    • ½ teaspoon smoked paprika
    • 1 teaspoon sea salt
    • ¼ cup tequila optional

    Cabbage Slaw

    • ¼ cup sour cream
    • 2 tablespoons mayonnaise
    • 1 teaspoon hot sauce
    • ½ teaspoon chili powder
    • 1 tablespoon fresh orange juice
    • 1 tablespoon fresh lime juice
    • 2 tablespoons chopped cilantro leaves
    • 1 tablespoon minced jalapeño seeds optional
    • ¼ teaspoon kosher salt
    • 3 cups shredded green cabbage

    Toppings

    • 1 cup Pico de Gallo homemade or store bought
    • 1 cup guacamole homemade or store bought

    Instructions
     

    • In a large bowl, mix the marinade ingredients together. Place the chicken in the bowl and submerge into the marinade. Refrigerate for 2 to 3 hours.
    • Add all the Cabbage slaw ingredients (except the cabbage) into a mini food processor and blitz to combine. Place the shredded cabbage in a bowl and pour over the dressing. Toss to combine. Refrigerate until ready to serve.
    • Preheat the grill on medium-high. Remove the chicken from the marinade and let the excess marinade drip off. Grill for 4 to 5 minutes per side until the chicken is charred and the internal temperature has reached 175°F. Remove the chicken to a cutting board and let rest for 5 to 10 minutes.
    • Slice the chicken into small cubes and place in a bowl. Stir in half of the grated cheese and mix to combine.
    • To assemble the tacos, layer the cabbage slaw on a warm tortilla. Next add some chicken, shredded cheese, guacamole, Pico de Gallo and finish off with cilantro.

    Video

    Keyword cinco de mayo mexican recipes, pollo asado ingredients, pollo asado marinade recipe, pollo asado recipes, pollo asado tacos
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Dina Miller

      May 05, 2023 at 7:38 am

      5 stars
      This recipe rocks! Love the pickle cheese!

      Reply
      • Zimmy

        May 06, 2023 at 12:48 pm

        Thanks a ton Dina! The cheese really enhanced this recipe!
        Have a great day!
        Elaine & James

        Reply

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