Cuban Mojo Chicken Tacos

$To make Cuban Mojo Chicken Tacos, gather these items: - 1 lb boneless, skinless chicken thighs - 1/4 cup fresh orange juice - 1/4 cup fresh lime juice - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1/2 teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons olive oil - 8 small corn tortillas - 1 cup red cabbage, thinly shredded - 1 avocado, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving Each ingredient plays a big role in flavor. The chicken absorbs the zesty marinade well. Fresh garlic adds depth. The spices bring warmth and smoke. The cabbage gives a nice crunch. The avocado adds creaminess. For the best flavor, choose high-quality ingredients: - Spices: McCormick or Simply Organic offer fresh spices that pack a punch. - Tortillas: Look for brands like Tortilla Land or La Tortilla Factory for soft, tasty tortillas. - Avocados: Choose avocados that feel slightly soft when you gently squeeze them. They should not feel mushy. - Cabbage: Select bright red cabbage. It should feel firm and have no brown spots. Using the best brands makes a big difference in your tacos. Fresh ingredients give you the best taste and texture. {{ingredient_image_2}} To start, mix the marinade in a medium bowl. Combine fresh orange juice, lime juice, and minced garlic. Add ground cumin, dried oregano, smoked paprika, salt, and black pepper. Whisk these ingredients together until they blend well. This marinade gives your chicken a bold flavor. Marinating time is key. Let the chicken sit in the marinade for at least one hour. For the best taste, marinate it overnight. This allows the flavors to soak into the meat deeply. You can cook the chicken on a grill or in a skillet. Preheat your grill or skillet over medium-high heat. Add olive oil to the skillet to coat the bottom. Remove the chicken from the marinade, letting the extra liquid drip off. Cook the chicken for about 6-7 minutes on each side. Make sure the chicken reaches 165°F (74°C) to ensure safety. This step is crucial for a juicy and safe meal. Now, it's time to put your tacos together. Take a warm corn tortilla and lay a few slices of chicken on it. Then, add shredded red cabbage and creamy avocado slices on top. For a beautiful finish, sprinkle fresh cilantro leaves on each taco. Serve with lime wedges on the side. This adds a zesty burst of flavor. Arrange the tacos on a colorful platter for an inviting display. Marinating your chicken overnight is key. This lets the flavors sink in deep. Use fresh orange and lime juices to brighten the taste. The garlic adds a nice kick. To make your dish even better, consider adding spices like chili powder or coriander. They bring new depth to your tacos. When cooking, grilling gives a nice char, but pan-searing works well too. Start with a hot grill or skillet. Add olive oil before the chicken goes in. Cook until each side is golden and the inside reaches 165°F. This keeps the chicken tender and juicy. Don't forget to let it rest after cooking. This step helps the juices stay inside. For side dishes, pair your tacos with black beans or rice. Both add heartiness to your meal. Consider toppings like fresh salsa, lime wedges, or cheese. Shredded lettuce can also add crunch. Don't skip the fresh cilantro; it brightens the flavors. Enjoy your Cuban Mojo Chicken Tacos with a splash of lime for extra zest! Pro Tips Marinate Longer for Deeper Flavor: Allowing the chicken to marinate overnight enhances the flavors significantly, making each bite more delicious. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Warm Tortillas Properly: Warming your corn tortillas until soft and pliable prevents them from cracking when you fold them, ensuring a better taco experience. Add a Kick: For an extra layer of flavor, consider adding sliced jalapeños or a sprinkle of chili powder to your tacos before serving. {{image_4}} You can change the chicken thighs if you want. Try using boneless chicken breasts for a leaner option. If you prefer pork, marinated pork tenderloin works well too. For a vegetarian twist, use grilled portobello mushrooms or jackfruit. Both options soak up the marinade flavors nicely. Want more heat? Add sliced jalapeños or a splash of hot sauce to the marinade. You can also use chili powder or cayenne pepper in your spice mix. If you prefer milder tacos, skip the hot sauce. Instead, use sweet bell peppers for a touch of flavor without the heat. Cuban mojo brings a bright flavor to many dishes. You can mix Cuban mojo with Asian flavors. Try adding soy sauce and ginger for a unique twist. Tacos can also take on a Mexican flair. Use chipotle sauce or mango salsa for a fun flavor mix. To keep your Cuban mojo chicken fresh, use these simple steps. Store leftovers in an airtight container. This helps to keep the chicken moist and flavorful. Place the container in the refrigerator. It will stay good for up to three days. For long-term storage, freezing works great. Wrap the chicken tightly in plastic wrap or foil. Then, place it in a freezer bag. Remove as much air as possible to prevent freezer burn. The chicken can last up to three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. To reheat the chicken without losing moisture, use a skillet. Heat it over low to medium heat. Add a splash of water or broth to the pan. This keeps the chicken juicy. Warm it for about five to ten minutes, flipping the pieces to heat evenly. For the tortillas, warming them is easy. Use a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. This makes them soft and warm, perfect for your tacos. Enjoy your meal! Marinating chicken adds flavor and tenderness. I suggest marinating for at least 1 hour. For the best taste, marinate overnight. This way, the chicken fully absorbs the mojo sauce. Fresh orange juice and garlic work their magic when given time. Yes, you can use store-bought mojo sauce. It saves time and effort. However, homemade mojo has a fresh taste that store-bought may lack. Making your own gives you control over flavors. If you're in a hurry, store-bought is a good choice. You can use many toppings for your tacos. Here are some popular options: - Shredded red cabbage for crunch - Sliced avocado for creaminess - Fresh cilantro for a burst of flavor - Lime wedges for a zesty kick Feel free to add your favorites, like diced tomatoes or jalapeños! This guide covered the essentials for making Cuban Mojo Chicken Tacos. We discussed key ingredients, quality brands, and tips for marinating and cooking chicken. You learned about layering flavors and presentation, along with storage solutions and reheating methods. Remember, the secret to great tacos lies in using fresh ingredients and allowing time for marinating. Explore variations and find what suits your taste. Enjoy tasty, flavorful tacos in no time!$

Delicious tacos filled with marinated chicken thighs, topped with fresh cabbage and avocado.

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Prep Time 15

Cook Time 30

Total Time 1 25

Course Main Course

Cuisine Cuban

Servings 4

Calories 400 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 ground cumin
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
to taste salt and black pepper
2 tablespoons olive oil
8 small corn tortillas
1 cup red cabbage, thinly shredded
1 avocado, sliced
for garnish fresh cilantro leaves
for serving lime wedges

Instructions

In a medium bowl, whisk together the fresh orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, and a generous pinch of salt and pepper. Ensure all ingredients are well blended to create a tasty marinade.
Place the boneless chicken thighs into a resealable plastic bag or a shallow, non-reactive dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate and allow to marinate for at least 1 hour, or for better flavor, overnight.
When you're ready to cook, preheat your grill or a skillet over medium-high heat. Add the olive oil to the skillet once it’s hot, allowing it to coat the bottom evenly.
Remove the chicken from the marinade, letting any excess liquid drip off. Place the chicken on the grill or in the skillet, cooking for about 6-7 minutes on each side, or until fully cooked through. The internal temperature should reach 165°F (74°C) to ensure it’s safe to eat.
After the chicken has finished cooking, take it off the heat and let it rest for a few minutes. This allows the juices to redistribute; then slice the chicken into attractive strips.
While the chicken is resting, take the corn tortillas and warm them on the grill or in a separate skillet until they become soft and pliable—about 30 seconds on each side should suffice.
To assemble your delicious tacos, lay an enticing few slices of chicken on each tortilla, then generously top with shredded red cabbage and creamy avocado slices.
For a beautiful and appetizing finish, garnish each taco with fresh cilantro leaves. Serve immediately with lime wedges on the side, perfect for squeezing over the top for that zesty burst of flavor.

Notes

For best flavor, marinate the chicken overnight.

Keyword chicken, Cuban, easy, mojo, tacos