Baja Grilled Chicken Tacos Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the tacos.

Olive oil: Used to coat the chicken and help the spices adhere.

Chili powder: Adds a mild heat and depth of flavor.

Cumin: Provides a warm, earthy taste that complements the chili powder.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Salt: Essential for seasoning the chicken.

Tortillas: Small, soft tortillas that serve as the base for the tacos.

Shredded cabbage: Adds a crunchy texture and freshness.

Pico de gallo: A fresh salsa that adds a burst of flavor and juiciness.

Sour cream: Provides a creamy, tangy contrast to the other ingredients.

Lime: Cut into wedges, it adds a zesty finish when squeezed over the tacos.

When grilling chicken breasts, it's crucial to ensure they cook evenly. To achieve this, pound the chicken to an even thickness before applying the spice mixture. This not only helps the chicken cook uniformly but also allows the flavors to penetrate more effectively. Additionally, let the chicken rest for a few minutes after grilling to allow the juices to redistribute, ensuring each bite is tender and flavorful.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be seasoned the same way.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• chili powder - Substitute with paprika: Paprika provides a similar color and a mild heat, suitable for those who prefer less spice.

• cumin - Substitute with ground coriander: Ground coriander offers a citrusy flavor that complements the other spices well.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, enhancing the overall flavor.

• small tortillas - Substitute with lettuce wraps: Lettuce wraps are a low-carb alternative that still provide a satisfying crunch.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce offers a similar texture and freshness.

• pico de gallo - Substitute with salsa verde: Salsa verde provides a tangy and slightly spicy alternative that pairs well with grilled chicken.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and a tangy flavor, but with added protein.

• lime - Substitute with lemon: Lemon provides a similar acidity and brightness to the dish.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Slice the grilled chicken into strips and place them in an airtight container. Separate layers with parchment paper to avoid sticking.
• Store the shredded cabbage and pico de gallo in separate airtight containers. This keeps the vegetables fresh and crisp.
• Keep the sour cream in its original container or transfer it to a smaller airtight container if needed.
• For the tortillas, stack them with parchment paper in between each one and place them in a resealable plastic bag. This helps maintain their texture.
• Place all containers in the refrigerator. The grilled chicken can be stored for up to 4 days, while the vegetables and sour cream should be consumed within 2-3 days for optimal freshness.
• To freeze, wrap the cooled, sliced chicken breasts tightly in plastic wrap and then place them in a resealable freezer bag. Label with the date and freeze for up to 3 months.
• For the tortillas, wrap them in aluminum foil and place in a resealable freezer bag. They can be frozen for up to 2 months.
• When ready to use, thaw the chicken and tortillas in the refrigerator overnight. Reheat the chicken in a skillet over medium heat until warmed through, and warm the tortillas on a dry skillet or in the microwave.
• Assemble the tacos as usual, ensuring all components are fresh and at the right temperature for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Wrap the tortillas in aluminum foil and place them in the oven for about 10 minutes or until they are warm and pliable. Meanwhile, place the chicken slices on a baking sheet and cover with foil. Heat in the oven for about 10-15 minutes or until warmed through.

• If you prefer using a microwave, place the chicken slices on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking and stirring halfway through. For the tortillas, wrap them in a damp paper towel and microwave for about 30 seconds to 1 minute or until warm.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the chicken slices and cook for 3-4 minutes, stirring occasionally, until heated through. Warm the tortillas in the same skillet for about 30 seconds on each side.

• To reheat the cabbage and pico de gallo, it’s best to keep them at room temperature or slightly chilled. You can refresh the cabbage by tossing it with a little lime juice and salt.

• For the sour cream, simply let it come to room temperature or give it a quick stir to make it smooth and creamy again.

• Grill: Used to cook the chicken breasts to perfection, giving them a smoky and charred flavor.

• Mixing bowl: Essential for combining the olive oil, chili powder, cumin, garlic powder, and salt to create the spice mixture.

• Tongs: Handy for flipping the chicken breasts on the grill and for handling the tortillas.

• Cutting board: Provides a safe surface to slice the grilled chicken after it has rested.

• Knife: Necessary for slicing the grilled chicken into strips for the tacos.

• Measuring spoons: Used to measure out the olive oil, chili powder, cumin, garlic powder, and salt accurately.

• Spatula: Useful for warming the tortillas on the grill without tearing them.

• Serving platter: Ideal for arranging the sliced chicken, shredded cabbage, pico de gallo, and other taco components for easy assembly.

• Lime squeezer: Helps to extract juice from the lime wedges to add a fresh burst of flavor to the tacos.

Marinate ahead: Mix the spice mixture and coat the chicken breasts the night before. This not only saves time but also enhances flavor.

Pre-shred cabbage: Buy pre-shredded cabbage or shred it in advance to cut down on prep time.

Use store-bought pico de gallo: Opt for pre-made pico de gallo to save chopping time.

Grill in batches: If your grill is small, cook the chicken in batches to ensure even cooking and faster preparation.

Warm tortillas together: Stack and wrap the tortillas in foil to warm them all at once on the grill.