Grilled Chicken Street Tacos

Mouth-watering Mexican grilled weakling stratified on cereal tortillas with rested pico de gallo. These are the Optimum volaille tacos!

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 20-22 mini white corn tortillas , warmed on a skillet*
• Pico de gallo
• 1 /2 cup fresh cilantro , chopped
• fresh lime juice
• hot sauce , optional (our favorite for Mexican food is Valentina)
• sour cream , optional

For the Marinade:

• 4 Tablespoons orange juice
• 2 Tablespoons apple cider vinegar
• 1½ Tablespoons lime juice
• 3 cloves garlic , minced
• 1½ Tablespoons ancho chili powder or chipotle chili powder
• 2 teaspoons dried oregano leaves
• 2 teaspoons paprika
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• freshly ground black pepper

Instructions

1. Hit fowl steep by combining all marinade ingredients in a stupendous ziplock bag. Add poulet thighs. 
2. Refrigerate for at slightest 1 time or up to long.
3. Preheat frame over medium-hight warmth. Oil the grill with canola oil or spray generously with cookery spray. Take fowl with marinade and situate on hot frame. 
4. Prepare for active 4-5 transactions on apiece back, flipping erst (thickest air of the wuss serving should till near 165 degrees). 
5. Transference to a base and earmark to pose for a few minutes before chopping into immature pieces.
6. Stratum two warmed mini cereal tortillas together. Top with shredded chicken, pico de gallo, cilantro, hot sauce, and acerb cream (facultative). Spritz with a younger bit of adhesive juice. Ply straightaway.
7. Serve with a back of Mexican Rice or another Mexican cut provide.