Preparation
Total Time
Serves
- 8pcs Maple Leaf Prime® Boneless, Skinless
Chicken Thighs, diced. - ½cup Canola Oil
- 3tbsp Fresh Lime Juice
- 1tsp Cumin
- ½tsp Oregano
- ½tsp Garlic Powder
- ½tsp Onion powder
- Salt and Pepper
- 8Corn Tortillas
- 1cup Enchilada sauce
- ¼cup green pepper, finely diced
- ¼cup Red onion, finely diced
- ¼cup pineapple, finely diced
- 4-5slices Jalapeno, optional
- ¼cup feta cheese
- 1/8cup Cilantro, chopped
Chicken Marinade:
Tacos:
- Preheat grill to medium heat.
- In a bowl, stir together oil, lime juice, Oregano, cumin, garlic powder, salt, and pepper. Pour marinade over chicken. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 2-3 minutes per side. Cut into small pieces.
- Heat a small amount of oil in a skillet and transfer the chicken pieces onto the pan. Mix the Enchilada sauce and cook until the sauce is reduced, and chicken is cooked through.
- In a bowl mix the diced vegetables together and keep aside. Place corn tortillas one-by-one in a hot skillet and soften for a few seconds. Remove and let drain on a paper towel.
- Top with chicken, diced vegetables, and sprinkle with feta cheese and cilantro. Repeat for all 8 tortillas and serve.
• Served with creamy street corn.
• Taquere sauce can be used instead of Enchilada sauce for spice.
• Cotija cheese can be used instead of feta cheese.
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