Grilled Chicken Street Tacos Recipe

1.5 lbs boneless skinless chicken breasts

20 corn tortillas (warmed in a skillet)

Lime wedges

Fresh cilantro (chopped)

Red onion (chopped)

Marinade-

4 tablespoons orange juice

2 tablespoons apple cider vinegar

1 ½ tablespoons lime juice

3 garlic cloves (minced)

1 ½ tablespoons ancho chili powder

2 teaspoons oregano

2 teaspoons paprika

¼ teaspoon cinnamon

1 teaspoon salt

Ground black pepper

Combine all of the marinade ingredients in a large ziplock bag. Add the chicken breasts, seal and shake to coat. Refrigerate for at least 6 hours to overnight.

Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Grill chicken for about 5-6 minutes per side or until fully cooked (the internal temperature has reached 165 degrees F.). Remove from the grill. Let the chicken rest for a few minutes and then chop it into small pieces.

Serve on warmed corn tortillas with cilantro, red onion and a squeeze of lime juice.