Description
Mexican-inspired street tacos bring zesty chicken, crispy toppings, and bold flavors straight from Buffalo Wild Wings’ kitchen. Bold spices and fresh ingredients create an irresistible meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 ½ pounds (680 grams) trimmed boneless skinless chicken thighs
Spices and Seasonings:
- 2 teaspoons ground cumin
- 1 ½ teaspoons ancho chili powder
- Salt and freshly ground black pepper
Liquid and Fresh Ingredients:
- ¼ cup (60 milliliters) fresh lime juice
- ¼ cup (60 milliliters) olive oil
- 3 cloves garlic, peeled and smashed
- ¼ cup (15 grams) chopped fresh cilantro
Taco Components:
- 12 mini corn taco shells, warmed (double up if desired)
- 1 large avocado, cored and sliced
- 1 small red or yellow onion, chopped
- 3 tablespoons chopped cilantro
- Lime wedges, for serving (optional)
Instructions
- Prepare a 1-gallon (3.8 liters) resealable plastic bag, filling it halfway with chicken pieces.
- In a small mixing bowl, whisk together fresh lime juice, extra virgin olive oil, minced garlic, ground cumin, chili powder, chopped fresh cilantro, 1 teaspoon salt, and 3/4 teaspoon black pepper to create a vibrant marinade.
- Pour the marinade over the chicken inside the bag, carefully seal while pressing out excess air to ensure complete coating.
- Gently massage the bag to distribute marinade evenly across all chicken surfaces.
- Refrigerate the marinating chicken for a minimum of 1 hour and maximum of 6 hours to allow flavors to penetrate deeply.
- Preheat outdoor grill to medium-high heat, targeting a temperature between 425-450 degrees Fahrenheit (218-232 degrees Celsius).
- Remove chicken from marinade, letting excess liquid drip off, and place directly on clean, preheated grill grates.
- Cook chicken for 5-6 minutes per side, rotating once midway to ensure even charring and consistent cooking.
- Verify doneness by checking internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) at the thickest part.
- Transfer grilled chicken to a serving platter, tent loosely with aluminum foil, and allow to rest for 5 minutes to redistribute juices.
- Dice the rested chicken into bite-sized cubes for taco assembly.
- Warm tortillas and layer with diced chicken, sliced avocado, diced onions, and fresh cilantro.
- Finish tacos with a squeeze of lime juice and a drizzle of spicy sauce before serving immediately.
Notes
- Infuse chicken with bold flavors by marinating in lime and spices for a minimum of one hour before grilling.
- Verify chicken’s doneness by checking the internal temperature hits 165 degrees at its thickest point.
- Sprinkle fresh cilantro and diced onions to bring vibrant crunch and authentic street taco essence.
- Opt for corn tortillas, lightly warmed on the grill, to capture the traditional street food experience.
- Slice chicken into small, even cubes for balanced bites and consistent meat distribution.
- Squeeze fresh lime juice right before serving to add a zesty, bright flavor boost.
- Layer creamy avocado slices to complement the spicy grilled chicken and introduce healthy fats.
- Grill at medium-high heat to create perfect char marks and seal in succulent chicken moisture.
- Allow grilled chicken to rest briefly, enabling juice redistribution for maximum tenderness.
- Play with different hot sauces to craft a personalized spice level and unique taco signature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 532 kcal
- Sugar: 1 g
- Sodium: 467 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 120 mg