Tacos

Chicken (Pollo) Street Taco

$3.49
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Street taco on organic corn tortilla with onions and cilantro.

Where this dish comes from

The pollo taco is the gateway taco — the one that every table with mixed preferences orders, the one that proves a taqueria can season properly even when not working with pork. At its best it is a marinated chicken thigh, grilled or cooked on the flat top until charred and slightly smoky, chopped and piled into a corn tortilla. At its worst it is a pre-cooked, underseasoned chicken breast that nobody wanted.

Make it at Home

Chicken (Pollo) Street Taco, the way we make it

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For the Grilled Chicken

Ingredients
  • 700g boneless skinless chicken thighs
  • Juice of 2 limes
  • 2 tbsp achiote paste or 1 tsp achiote powder
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp neutral oil
  • Salt to taste
Instructions
  1. 1

    Combine all marinade ingredients. Coat chicken thighs completely. Marinate at least 4 hours, ideally overnight.

  2. 2

    Grill or cook on a ripping hot flat iron. Do not move for 2 minutes to develop char. Flip once. Cook through — thighs are forgiving.

  3. 3

    Rest 2 minutes. Chop on a board into irregular pieces — not sliced or shredded.

To Build the Tacos

Ingredients
  • Chopped grilled chicken (from above)
  • 12 small corn tortillas, doubled
  • 1/2 white onion, finely diced
  • 1 cup fresh cilantro
  • Salsa verde, 2 limes quartered
Instructions
  1. 1

    Warm doubled corn tortillas. Fill with chopped pollo.

  2. 2

    Diced white onion and cilantro. Salsa verde. Lime wedge.

Chilo's Taqueria · Fayetteville, GA
Chilo's Taqueria535 Glynn Street South, Fayetteville, GA, 30214, Fayetteville, GA(470) 278-2786
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