What are pollo asado tacos?

Pollo asado tacos are Mexican street tacos made with pollo asado, grilled chicken marinated in achiote, citrus, and spices. The chicken is grilled until charred, sliced, and piled into warm tortillas with fresh toppings.

What cut of chicken is best for pollo asado tacos?

Boneless skinless chicken thighs are best because they stay juicy and slice cleanly for tacos and reheat beautifully. Chicken breasts or a whole chicken work too. The full method is in the pollo asado recipe (link above and in recipe card).

Corn or flour tortillas for tacos?

Corn tortillas are traditional for street tacos and hold up to the juicy grilled chicken, so warm them until soft and double them up. Flour tortillas work too if you prefer them.

What toppings go on pollo asado tacos?

Keep it street-style with traditional chopped white onion, cilantro, a squeeze of lime, and salsa verde, but don't be afraid to add your favorite toppings like shredded cabbage/lettuce, cotija, Mexican crema (or sour cream), guacamole, or pico de gallo.

How do you make the chicken for pollo asado tacos?

Marinate boneless skinless thighs in pollo asado marinade, then grill to 165°F, rest, and slice. The full grill, oven, and stovetop methods are in the pollo asado recipe.

Can you make pollo asado tacos ahead of time?

Yes, and you should! Grill and slice the chicken up to 3 to 4 days ahead, then reheat and assemble fresh. The cooked chicken also freezes for up to 4 months.

Pollo Asado Tacos (Grilled Chicken Tacos)

Name: Grilled Chicken Street Tacos (Pollo Asado)
Cuisine: Mexican
Ingredients: 1 batch pollo asado chicken (about 3 lb boneless skinless thighs), grilled and sliced; 32 to 40 five-inch corn tortillas (2 per taco), such as La Banderita; 2 tablespoons olive oil or vegetable oil, for warming the tortillas, or more as needed; Guacamole; Shaved cabbage or shredded lettuce; Salsa; Pickled or fresh jalapeños; Fresh cilantro; Lime wedges; Shredded cheese (Monterey Jack, cheddar, or Cotija); Sour cream or Mexican crema

Description

Delicious pollo asado street tacos made with charred, juicy grilled chicken marinated in achiote and citrus, piled into warm corn tortillas with your favorite toppings.

Ingredients

For the Tacos

1 batch pollo asado chicken (about 3 lb boneless skinless thighs), grilled and sliced
32 to 40 five-inch corn tortillas (2 per taco), such as La Banderita
2 tablespoons olive oil or vegetable oil, for warming the tortillas, or more as needed

Optional Toppings for serving

Guacamole
Shaved cabbage or shredded lettuce
Salsa
Pickled or fresh jalapeños
Fresh cilantro
Lime wedges
Shredded cheese (Monterey Jack, cheddar, or Cotija)
Sour cream or Mexican crema

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Grill and slice the chicken. Cook the pollo asado to 165°F, let it rest 5 to 10 minutes, then slice it against the grain. Full grill, oven, and stovetop methods can be found in the pollo asado recipe post.
Warm the tortillas. Brush a well-seasoned cast-iron skillet or griddle with a little oil over medium-high heat. Warm each tortilla about 30 seconds per side, brushing lightly with oil as needed, until it is bendable and the corn flavor comes out.
Keep tortillas warm. Stack the warm tortillas on a plate lined with a kitchen towel and then foil, closing it back up each time you add more to trap the heat and steam. A tortilla warmer works too.
Assemble the tacos. Stack two warmed tortillas, slightly overlapping, and add a few slices of chicken. Top with guacamole, cabbage or lettuce, salsa, jalapeños, cilantro, and a squeeze of fresh lime.
Serve. Add any optional cheese or crema and serve right away. For a crowd, put the chicken and toppings on platters and let everyone build their own.

Notes

Tortillas: Use 5-inch corn tortillas, doubled up. La Banderita and Guerrero are my favorite supermarket brands. Masienda or fresh from a local tortillería are a step up. See the post for more on picking and warming tortillas.
Make ahead: Prep the parts, not the built tacos. Grill and slice the chicken and chop the toppings up to 3 to 4 days ahead, keep everything separate, and build fresh so the tortillas do not go soggy. The cooked chicken freezes well for up to 4 months.
Make it interactive: Serve family style with the chicken and toppings on platters so everyone builds their own.

Category: Dinner, Mexican + Tex-Mex
Method: Grilled
Cuisine: Mexican, Mexican + Tex-Mex

Nutrition

Serving Size: 2 Tacos
Calories: 284
Sugar: 0.2g
Sodium: 212mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5.2g
Protein: 34g
Cholesterol: 67mg