Pollo Asado Tacos with a Baja Twist

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:

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

  

1x2x3x

• 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 tsp 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

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