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.
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.
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.
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!
Related
Looking for other recipes made with Bothwell Cheese? Try these:
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
Pollo Asado Tacos with a Baja Twist
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.
This recipe rocks! Love the pickle cheese!
Thanks a ton Dina! The cheese really enhanced this recipe!
Have a great day!
Elaine & James