OJ-Marinated Chicken Street Tacos
These are one of the meals I make on repeat throughout the summer months hands down. I love utilizing jicama wraps (thinly sliced jicama) as a replacement for the tortilla to add a refreshing textural component to the taco. These are light, delicious, and a fun addition to your summertime dinner rotation. As always, y’all gotta try these!
INGREDIENTS
MARINADE
2 pounds air-chilled chicken tenders
16 fl oz orange juice, fresh squeezed
2-3 jalapeños, seeds removed and chopped into 3-4 smaller cubes
1-2 tsp chili powder
1-1.5 cups cilantro, roughly chopped
Salt and pepper to taste (I usually do 2 good pinches of each)
ASSEMBLY
Avocado slices
Lime zest/juice
Pickled red onions
Crumbled Cotija cheese
Cilantro
Salsa / Hot sauce of choice
Thinly sliced jicama* (I use the pre-sliced jicama)
*If not using jicama, regular corn or flour tortillas work just fine. I usually warm them up before serving.
Instructions:
Trim any fat/skin off chicken tenders if desired. Add to large bowl.
Add orange juice, chili powder, chopped jalapeño, salt and pepper to the bowl with the chicken. Let sit for at least an hour in the fridge to allow orange juice to tenderize chicken. (Maximum time I allow chicken to sit in the mixture is 2 hours. The orange juice begins to break down the chicken too much after this point.)
Heat grill pan on medium high heat and add a neutral oil to the pan. I use avocado oil. Allow oil to get hot and add in first batch of chicken tenders. I let the chicken sit on one side for about 4-5 minutes and then flip to finish cooking, about 3-4 more minutes. Work in batches until all chicken is cooked and add any additional oil to the pan as needed. Cut through a few pieces of chicken to ensure entirely white interior or use a meat thermometer and be sure the internal temp of the chicken reaches 165 F.
Prep any items for assembly of tacos while chicken rests for a few minutes. Slicing avocado, making guacamole, salsa, etc.
Assemble tacos using jicama slices (or warm tortillas). Enjoy!
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