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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
Cook Time 10 minutes
Inactive time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Course Appetizer, Dinner, Entree, Game Day Snack, Main Course
Cuisine Mexican
Servings 12 -18 tacos

Ingredients
  

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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