Bangin’ Baja Tacos
Find the perfect recipe for delicious and authentic Baja-style street tacos with this easy-to-follow recipe.
Allergens
Milk (sour cream), Dairy (cotija cheese)
Ingredients
- 12 corn tortillas 2 pounds boneless, skinless chicken thighs 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 cup shredded cabbage 1 cup halved cherry tomatoes 1 avocado, sliced 1/4 cup crumbled cotija cheese 1 lime, cut into wedges Sour cream (optional)
Instructions
- Heat a grill or grill pan to medium high heat. Brush the chicken thighs with olive oil and season with salt and pepper. Grill the chicken for 6 7 minutes per side or until cooked through. Allow the chicken to rest for a few minutes, then slice into thin strips.
- Warm the corn tortillas on the grill for about 10 seconds per side. Keep them warm while you assemble the tacos.
- Arrange the warm tortillas on a serving platter and top each with sliced chicken, shredded cabbage, halved cherry tomatoes, avocado slices, crumbled cotija cheese, and a squeeze of lime juice. Add a dollop of sour cream if desired.
- Serve immediately with extra lime wedges on the side for squeezing over the tacos.
Chef’s Insight
The key to perfect Baja-style street tacos is using fresh ingredients and grilling them to perfection. Don't skimp on the quality of your tortillas, as they are the foundation of these delicious tacos.
Notes
Don't forget to warm the tortillas before assembling the tacos for the best texture and flavor.