Cuban Mojo Chicken Tacos
Cuban Mojo Chicken Tacos
Allspice, cumin, thyme and orange juice make a quick Cuban-inspired marinade for this fun take on tacos.This recipe is courtesy of McCormick.
Prep Time
10
minutes
Cook Time
12
minutes
Servings
6
Total time: 22 minutes
Ingredients
- 1 teaspoon mccormick ground allspice
- 1 teaspoon mccormick ground cumin
- 1 teaspoon mccormick thyme leaves
- 6 tablespoon fresh-squeezed orange juice, divided
- 2 tablespoon oil, divided
- 1/2 teaspoon salt
- 1 pound boneless skinless chicken breasts
- 1 avocado, peeled, pitted and chopped
- 1 mango, peeled, pitted and chopped
- 6 flour tortillas (6-inch), warmed
Directions
- Mix allspice, cumin and thyme in small bowl.
- Reserve 1/4 teaspoon for the salsa.
- Mix 1/4 cup of the orange juice, 1 tablespoon of the oil, salt and remaining spice mixture in large resealable plastic bag or glass dish.
- Add chicken; turn to coat well.
- Refrigerate 15 minutes.
- Meanwhile for the salsa, mix avocado, mango, remaining 2 tablespoons orange juice, 1 tablespoon oil and reserved spice mixture in medium bowl.
- Cover.
- Refrigerate until ready to serve.
- Remove chicken from marinade.
- Discard any remaining marinade.
- Grill chicken over medium-high heat 4 to 6 minutes per side or until cooked through.
- Cut chicken into thin strips and serve in warmed tortillas topped with the avocado and mango salsa.