Grilled Chicken Tacos Alambres
Description: Dive into the vibrant flavors of Grilled Chicken Tacos Alambres, a delightful recipe perfect for any gathering, crafted to bring a taste of Mexico right to your kitchen. Each taco is filled with juicy marinated chicken, smoky bacon, and fresh vegetables, offering an ultimate culinary experience that everyone will love.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 2 hours | 45 minutes | 2 hours 45 minutes | 12 tacos | 12 tacos |
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh lime juice | 1/2 cup |
| Dried ancho chile powder | 1 tablespoon |
| Garlic | 4 cloves |
| Kosher salt | 1 1/2 teaspoons |
| Mexican oregano | 1 teaspoon |
| Fresh ground black pepper | 1 teaspoon |
| Boneless skinless chicken breasts | 3/4 pound |
| Bacon | 1 1/4 pounds |
| Poblano chile | 1 |
| Onion | 1 medium |
| Fresh cilantro | 1 cup, chopped |
| Lime (juice of) | 1 |
| Kosher salt | 1/4 teaspoon |
| Monterey Jack pepper cheese | 1 cup, grated |
| Vegetable oil | 1/2 tablespoon |
Nutritional Information (Per Taco)
| Nutrient | Amount |
|---|---|
| Calories | 242.4 |
| Total Fat | 19.2 g |
| Saturated Fat | 3.7 g |
| Cholesterol | 34.3 mg |
| Sodium | 349.7 mg |
| Total Carbohydrates | 5 g |
| Dietary Fiber | 0.8 g |
| Sugars | 1.5 g |
| Protein | 13.1 g |
Instructions
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Marinate the Chicken: In a bowl, combine the fresh lime juice, dried ancho chile powder, minced garlic, kosher salt, Mexican oregano, and fresh ground black pepper. Gradually whisk in the vegetable oil until fully blended.
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Prepare for Marinating: Place the boneless skinless chicken breasts in a large resealable plastic bag. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag and refrigerate for up to 1 1/2 hours to allow the flavors to infuse.
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Cook the Chicken: Preheat a grill over medium heat, or alternatively, heat a large heavy skillet over medium-high heat for about 2 minutes. Remove the chicken from the marinade, letting any excess drip off. If using a skillet, add 1 tablespoon of oil before cooking. Grill the chicken for about 4 minutes per side, or until it’s firm to the touch and fully cooked through, approximately 9 minutes total. Once done, allow the chicken to cool slightly before chopping it into small, fine pieces.
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Make the Filling: In the same skillet, heat another tablespoon of oil over medium heat. Add the bacon and cook, stirring frequently, until it starts to brown. Increase the heat to medium-high and incorporate the chopped poblano chile and onion, stirring until they begin to soften, about 4-5 minutes.
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Combine Ingredients: Add the chopped chicken to the skillet along with the chopped fresh cilantro and juice from the lime. Stir constantly until everything is heated through. Taste the mixture and adjust the seasoning with additional kosher salt if needed.
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Melt the Cheese: Sprinkle the grated Monterey Jack pepper cheese over the chicken filling in the skillet. Remove from heat and cover briefly to allow the cheese to melt perfectly.
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Serve: Serve the cheesy chicken filling in soft taco shells, accompanied by your favorite salsa, and enjoy a truly delightful taco experience with family and friends!
Keywords
Chicken, Poultry, Meat, Mexican, < 4 Hours
This Grilled Chicken Tacos Alambres recipe is not just a meal; it’s an experience, perfect for any occasion where flavor and satisfaction take center stage. Enjoy making these delicious tacos that are sure to impress!
