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Chicken Tacos for Dad’s Day

Posted on June 3, 2013

Not to generalize or anything, but when it comes to ethnic food, Dads and other dudes love their Mexican. It could be the machismo that accompanies surviving the hottest of the habanera sauces or perhaps it’s the massive plates that are typically dripping with melted cheese in most “Americanized” Mexican restaurants. Either way, there’s no doubt that dabbling in Mexican fare will make dad’s day.

What better way to pull this off than to prepare a taco bar that the whole family can enjoy? Spicy salsa to one side for dad, mild for the little ones and everyone can customize and get along just fine. (Talk about a treat at the table!). While you’re kicking dad off the grill and preparing your Polla Asada (yes, that’s a fancy name for grilled chicken) the kids can help serve up all of the accompaniments, including, salsa, guacamole, beans, shredded lettuce, tomatoes and cheese.

Ready to go? Grab the following ingredients and get cooking.

Oh, and for that father’s day gift that you’re always struggling with? A set of 3-6 different types of hot sauces will kick it up a notch today and satisfy that manly palate for many months to come!

Pollo Asada Tacos with Chipotle and Avocado

Chicken

2 Tbsp. olive oil

1 orange, juiced

1 lime, juiced

3 cloves garlic, crushed

1 Serrano pepper, seeded and minced

1/2 cup chopped cilantro

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 tsp. salt

1 1/2 lbs boneless, skinless FreeBird chicken breasts or thighs*

Sauces

2 avocados, pitted and peeled

1 (6 oz.) cup plain yogurt (or sour cream), divided

1 (7 oz.) can chipotle peppers in adobo

8 corn tortillas, heated

Combine olive oil, orange juice, lime juice, garlic, serranos, cilantro, cumin, oregano and salt in a shallow baking dish. Toss chicken in marinade and set aside, refrigerated, for at least 30 minutes.

While chicken is marinating, prepare sauces. Scoop avocados and half of the yogurt into a blender or food processor and puree until smooth. Season to taste with salt and transfer to serving dish. Place remainder of yogurt into processor with full can of chipotles in adobo and puree until smooth. Set aside in another serving dish.

Grill marinated chicken over medium-high heat (400-450°F) until cooked through and golden on both sides. Cooking time will vary depending on piece size, just make sure the internal temp reaches 165°F and the meat is no longer pink and you’re good to go. Transfer cooked chicken to a cutting board and slice into bite-sized pieces. Serve with corn tortillas, sauces and plenty of veggies, beans and cheese. Serves 4.

*If using chicken breasts, we recommend cutting them into thick strips before marinating to create more surface area for those flavors to soak in.