Baja Grilled Chicken Tacos

The flavors of Baja California come alive in these mouthwatering tacos! Tender grilled chicken, infused with zesty lime juice and smoky paprika, is paired with sautéed onions and bell peppers, all wrapped up in a warm corn tortilla.

The perfect blend of spice, freshness, and flavor in every single bite!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced (optional)
• Sliced radishes, lime wedges, sour cream, and shredded cheese (optional)

Instructions

Preheat your grill to medium-high heat.

In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.

Add the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Remove the chicken from the marinade, letting any excess liquid drip off.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Transfer to a plate and cover with foil to keep warm.

Grill the sliced onion and bell peppers for 5 minutes per side, or until tender and lightly charred.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by slicing the grilled chicken and placing it onto a tortilla.

Top with grilled onion and bell peppers, and spoon some of the juices from the grill over the top.

Garnish with chopped cilantro, diced avocado (if using), and any desired toppings like radishes, lime wedges, sour cream, and shredded cheese.

Serve immediately and enjoy!

Notes

You can use leftover grilled chicken for salads or wraps the next day, so don’t be afraid to make extra.

If you want to add some extra heat, toss in some diced jalapeños or serrano peppers into the marinade.

For a vegetarian option, swap out the chicken for portobello mushrooms or grilled tofu.

Don’t skip the step of warming the tortillas, it makes all the difference in the texture and flavor.

If you’re short on time, you can also use pre-made taco seasoning in place of the individual spices.

This recipe makes great leftovers, so store any extras in an airtight container in the fridge for up to 3 days.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 30g