Taco Ingredients

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1.5 pounds boneless skinless chicken thighs

1 Package Street Tacos Carb Balance Whole Wheat or flour Tortillas (I've found you don't have to warm them) or corn street taco tortillas

Pico de gallo

1 /2 cup fresh cilantro , chopped

fresh lime juice

hot sauce , optional (my favorite for Mexican food is Valentina)

sour cream , optional

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For the Chicken 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 (Mexican oregano if possible)

2 teaspoons paprika

¼ teaspoon ground cinnamon

1 teaspoon salt

freshly ground black pepper

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Instructions

1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.

2. Refrigerate for at least 1 hour or up to overnight.

3. Preheat grill over medium-high heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken from marinade and place on hot grill.

4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 175 degrees).

5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.

6. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce and cilantro lime crema. Spritz with a little bit of lime juice. Serve immediately.

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Cilantro Lime Crema Ingredients

1 cup sour cream

2 tablespoons mayonnaise

¼ cup cilantro

1 lime, zested and juiced

1 clove garlic

½ teaspoon coarse kosher salt, plus more to taste

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Instructions

1. Place all of the ingredients in a blender or food processor and blend until smooth.

2. Transfer to a jar or squeeze bottle and serve immediately, or refrigerate until ready to serve.