Pollo Asado Tacos with Chipotle and Avocado
Filed Under: Entrées
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*
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.