Ingredients per serving




  • Cilantro
  • Avocado
  • Onions

Inspired by my trips to Tijuana Mexico and having street tacos along Calle Revolution. The city has changed so much since the 80s but the tacos remain a delicious constant.



  1. Preparation:

    • Mix all ingredients and marinate chicken overnight.
    • When ready to cook, grill or griddle the chicken on plancha for about 10 minutes per side over medium-high heat, or until they reach an internal temperature of 165 degrees.
    • Let rest and then dice into medium chunks.
    • Add chicken to tortillas and top with fresh cilantro, avocado and chopped onions.
  2. Garnish: