STREET-STYLE TACOS POLLO AL CARBÓN

Prep time: 45 Minutes

Cook time: 30 Minutes

Serves: 4

  • 2 each chicken breast cut in half, lengthwise

  • 2 limes, juiced

  • 3 tbsp vegetable oil

  • 2 tsp salt

  • 8 each street taco-sized corn tortillas

  • 3 radishes, cut into matchstick-sized pieces

  • 1/2 cup cilantro, roughly chopped

  • 1/2 cup cucumber, peeled and finely diced

  • Salsa roja, to taste

  • 1/4 cup pickled red onions, sliced

  • 1/4 cup cotija cheese

Ingredients:

  • Combine the lime juice, oil, and salt into a bowl. Add halved chicken breasts and let marinate for 30 minutes.

  • Using a grill plate or charcoal bbq, grill the chicken pieces until cooked through, then let rest for 15 minutes. Once rested, dice chicken for the tacos.

  • Heat a pan and toast two tortillas per taco. Once toasted, stack two tortillas on top of each other per taco on a plate and begin to assemble the tacos.

  • Place approximately 1 1/2 tbsp of chicken down first, followed by 1 pinch of the cilantro, 1 tsp of radish and 1 tbsp of cucumber. Top with your preferred amount of salsa roja, 3 pickled red onion slices, and a pinch of cotija cheese.

  • ENJOY with a Cayman Jack® Original Margarita* and relax!

Method:

*Premium flavored malt beverage

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