Description
Fire-roasted chicken breast with adobo spice, zesty lime, and smoky salsa in warm corn tortillas. A halal-friendly, pork-free Mexican street taco recipe with bold flavors.
Ingredients
450g halal-certified chicken breast
2 tbsp adobo chili paste (chipotle style)
1 tbsp avocado oil (or sunflower oil)
3 cloves garlic, minced
8 medium whole grain/corn tortillas
1/4 cup pickled onions
1 tbsp cotija cheese
1 lime, wedges
5g cilantro, chopped
Instructions
Mince garlic and chop cilantro for marinade
Cut chicken into 4-ounce medallions
Whisk adobo paste with oil and garlic
Marinate chicken for 15-20 minutes
Heat cast iron skillet to 260°C
Grill chicken 6-7 minutes per side
Warm tortillas in oven wrapped in paper towels
Rest chicken 3 minutes before slicing
Spread 1/2 tbsp adobo sauce on tortilla
Add 2 oz chicken and 1/4 cup pickled onions
Top with 1 tbsp cotija cheese and cilantro
Serve with lime wedges
Notes
Add 1/2 tsp cinnamon to adobo for warmth
Use double-thickness tortillas to prevent tearing
Serve with pickled jalapenos
Grill on open flame for 5-7 mins per side
Substitute coconut aminos for soy sauce-based toppings
- Prep Time: 25
- Cook Time: 30
- Category: Baking
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 55mg