Cuban Mojo Chicken Tacos

$- 1 lb boneless, skinless chicken thighs - 1/4 cup fresh orange juice - 1/4 cup fresh lime juice - 4 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon oregano - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil For the Cuban mojo chicken, I use chicken thighs. They stay juicy and tender. The marinade makes the chicken flavorful. I mix fresh orange juice and lime juice for a bright taste. Garlic, cumin, oregano, and smoked paprika add depth. Salt and pepper round out the flavor. I let the chicken soak in this mix for hours or overnight. This helps the chicken absorb all those tasty flavors. - 8 small corn tortillas - 1 cup red cabbage, shredded - 1 avocado, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving When it's time to build the tacos, I warm small corn tortillas. They are soft and easy to fold. I pile on the sliced chicken first. Then, I add shredded red cabbage for crunch. Sliced avocado gives a creamy touch. Lastly, I sprinkle fresh cilantro for a burst of flavor. A wedge of lime on the side adds zest when squeezed over the taco. Each bite is a mix of tastes and textures. {{ingredient_image_1}} To start, you need to mix the marinade. In a bowl, combine: - 1/4 cup fresh orange juice - 1/4 cup fresh lime juice - 4 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon oregano - 1/2 teaspoon smoked paprika - Salt and pepper to taste Stir these ingredients well to combine. This mixture adds zest and flavor to the chicken. Next, it’s time to marinate the chicken. Place 1 lb of boneless, skinless chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken. Seal the bag or cover the dish. Refrigerate the chicken for at least 1 hour. For the best taste, let it marinate overnight. Now, let’s cook the chicken. Preheat your grill or skillet over medium-high heat. Once it’s hot, add 2 tablespoons of olive oil. This helps to prevent sticking and adds flavor. Remove the chicken from the marinade. Let any excess marinade drip off. Cook the chicken for about 6-7 minutes per side. You want the internal temperature to reach 165°F (74°C). This ensures the chicken is fully cooked and safe to eat. Once cooked, let the chicken rest for a few minutes. After resting, slice the chicken into strips. Now comes the fun part! Warm your 8 small corn tortillas on the grill or in a separate skillet. Heat them until they are soft and pliable. To assemble the tacos, lay a few slices of chicken on each tortilla. Top with shredded red cabbage and sliced avocado. Finally, garnish with fresh cilantro leaves. Serve with lime wedges on the side. These add a bright burst of flavor when squeezed over the tacos. Enjoy your delicious Cuban Mojo Chicken Tacos! Marinating the chicken is key. It helps the meat soak up all that great flavor. I suggest marinating for at least one hour. If you have time, let it sit overnight. This extra time really makes a difference. You can adjust the flavors easily. Want it sweeter? Add more orange juice. Like it tangy? Just use more lime juice. Play around until it fits your taste. To get the perfect chicken texture, don’t rush the cooking. Make sure your grill or skillet is hot before adding the chicken. Cook it for about 6-7 minutes on each side. You want it to reach 165°F inside. This ensures it stays juicy and tender. If you can’t grill, don’t worry! You can bake or pan-sear the chicken too. Just keep an eye on the time and temperature. When it’s time to fold your tacos, warm the tortillas first. This makes them more flexible and less likely to tear. Place your chicken slices in the center, then add the toppings. I like to add shredded red cabbage and avocado for crunch. Top it off with fresh cilantro. Serve with lime wedges for that final burst of flavor. Pair your tacos with some black beans or a fresh salad. These sides bring out the best in your Cuban Mojo Chicken Tacos. Enjoy! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate overnight if possible. This will enhance the flavor and tenderness of the meat. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Warm Tortillas Properly: Warm the corn tortillas on a hot grill or skillet for a few seconds on each side; this makes them more pliable and enhances their flavor. Garnish Creatively: Don't hesitate to add other toppings like diced tomatoes, pickled onions, or jalapeños for an extra flavor kick and visual appeal. {{image_2}} You can switch out chicken thighs for other proteins. Tofu is great for a plant-based option. Just press it first to remove water. Shrimp also works well and cooks fast. Use the same marinade for both. For toppings, you have many choices. Try diced tomatoes for a fresh bite. Pickled onions add a zing. You can also swap red cabbage for green. Each choice changes the flavor and look of your tacos. Cuban mojo chicken tacos are tasty, but you can mix things up. Serve the chicken over a bed of greens for a salad. Add your favorite dressing for more flavor. Want to get creative? Try Cuban nachos! Use tortilla chips as a base. Top them with chicken, cabbage, and cheese. Drizzle with lime juice to bring it all together. To keep leftover chicken fresh, place it in an airtight container. This helps avoid air and moisture. You can store it in the fridge for up to four days. If you want to keep it longer, freeze it. Wrap the chicken tightly in plastic wrap before placing it in a freezer bag. This method helps prevent freezer burn. You can freeze the chicken for up to three months. When you’re ready to eat it, thaw the chicken in the fridge overnight. When it comes to tacos, storing them correctly is key. If you have assembled tacos, eat them within a few hours. The tortillas may get soggy. If you have unassembled tacos, store the chicken, tortillas, and toppings separately. Keep the chicken in the fridge, and wrap the tortillas in foil to keep them warm. For the toppings, place them in containers. For reheating, you can warm the chicken in a skillet over medium heat. Heat the tortillas in a dry skillet for about 30 seconds on each side. This will crisp them up nicely. Enjoy your tacos fresh and tasty! You can add hot sauces or fresh peppers to your tacos. Try using jalapeños for a nice kick. If you prefer a smoky flavor, chipotle hot sauce works well too. Just drizzle some on top of your tacos before serving. You can also mix chopped peppers into the marinade. This method adds heat from the start. Adjust the spice level to fit your taste. Yes, you can use other meats like pork, beef, or shrimp. Each protein has a different marinating time. Pork can marinate for 2 to 4 hours. Beef usually needs 1 to 2 hours. Shrimp only requires about 30 minutes. Make sure to adjust your cooking time too. For example, shrimp cooks much faster than chicken. This way, you can enjoy a variety of flavors. Some great sides include black beans, rice, or plantains. These foods complement the flavors of the tacos well. You can also serve a simple salad with lime dressing. This adds freshness to your meal. Chips with salsa or guacamole are another fun option. These sides enhance the meal and make it even more enjoyable. Cuban Mojo Chicken Tacos are a delicious fusion meal you can easily create. We covered the main ingredients, from chicken thighs to fresh toppings. The step-by-step guide makes it simple to perfect your marinade and cook the chicken. I shared tips for marinating, cooking, and assembling your tacos. Remember, you can swap ingredients for fun variations. With proper storage, your leftovers can stay fresh for another meal. Now, get ready to enjoy bold flavors and impress your friends with this tasty dish!$

Delicious tacos filled with marinated chicken thighs, fresh vegetables, and zesty flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Cuban

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
0.25 cup fresh orange juice
0.25 cup fresh lime juice
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
0.5 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
8 small corn tortillas
1 cup red cabbage, shredded
1 avocado, sliced
fresh cilantro leaves for garnish
lime wedges for serving

Instructions

In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, smoked paprika, salt, and pepper. Mix well to create the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Preheat your grill or a skillet over medium-high heat. Add olive oil after the skillet is hot.
Remove the chicken from the marinade, letting any excess drip off. Grill or cook the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Meanwhile, warm the corn tortillas on the grill or in a separate skillet until they are pliable.
To assemble the tacos, lay a few slices of chicken on each tortilla, top with shredded red cabbage and avocado slices.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the tacos.

Notes

Marinate the chicken overnight for the best flavor.

Keyword chicken, Cuban, easy, mojo, tacos