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Baja Chicken Tacos

Zesty marinated chicken tucked into warm tortillas with tangy cilantro sauce and fresh toppings.
Prep Time10 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 1.5 pounds boneless skinless chicken breast
  • 2 tablespoons lime juice juice of about 2 limes
  • 1/4 cup orange juice juice of about 1 orange
  • 2 jalapeños sliced
  • 4 cloves garlic minced (for marinade)
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons cooking oil divided
  • 1/2 cup Greek yogurt
  • 1/2 cup salsa verde
  • 1/2 cup cilantro about 1/2 bunch
  • 1 tablespoon fresh lime juice juice of about 1 lime (for sauce)
  • 1 clove garlic for sauce
  • 12 corn tortillas or other wrap
  • 1 tablespoon cooking oil vegetable, canola, or similar (for toasting tortillas)
  • 1/2 cup pickled red onion prepared
  • 1/2 cup grape tomatoes quartered
  • 1/4 cup feta cheese
  • 1 avocado smashed
  • 2 radishes chopped

Instructions

  • Preheat the oven to 350°F (175°C).
  • Combine chicken, 2 tablespoons lime juice, 1/4 cup orange juice, sliced jalapeños, 4 minced garlic cloves, oregano, cumin, salt, pepper, and 1½ tablespoons oil in a large resealable bag or bowl; massage to coat.
  • Refrigerate the chicken to marinate for at least 20 minutes or up to 3 hours.
  • Heat the remaining 1½ tablespoons oil in an oven-safe skillet over medium-high heat until hot.
  • Sear the chicken in the hot skillet 2–3 minutes per side until golden brown.
  • Transfer the skillet to the oven (or move chicken to a baking sheet) and bake 10–15 minutes more, until the internal temperature reaches 165°F (74°C).
  • Remove chicken and let rest 5 minutes, then dice into bite-sized pieces.
  • Make the cilantro sauce by blending 1/2 cup Greek yogurt, 1/2 cup salsa verde, 1/2 cup cilantro, 1 tablespoon lime juice, and 1 clove garlic until smooth.
  • Heat 1 tablespoon oil in a skillet over high heat. Toast each tortilla 30–45 seconds per side until lightly browned, working in batches.
  • Assemble tacos: fill each tortilla with diced chicken, pickled red onion, quartered grape tomatoes, feta, a drizzle of cilantro sauce, smashed avocado, and chopped radishes; garnish with extra cilantro if desired.

Equipment

  • large bowl or resealable bag
  • Measuring Spoons
  • oven-safe skillet or baking sheet
  • stove and oven
  • Blender or food processor
  • Spatula or tongs
  • Cutting board and knife
  • small bowl (for smash avocado)

Notes

  • Boneless skinless chicken thighs can be used instead of breasts.
  • Sour cream may substitute for Greek yogurt.
  • Flour tortillas or flatbread work in place of corn tortillas.
  • Thinly sliced fresh red onion can replace pickled red onion.
  • Cotija cheese is an acceptable alternative to feta.
  • Store-bought guacamole can be used instead of mashed avocado.