8 pcs Maple Leaf Prime® Boneless, Skinless Chicken Thighs, diced.
1/2 cup Canola Oil
3 tbsp Fresh Lime Juice
1 tsp Cumin
½ tsp Oregano
½ tsp Garlic Powder
½ tsp Onion powder
Salt & Pepper
Tacos
8 Corn Tortillas
1 cup Enchilada sauce
¼ cup green pepper, finely diced
¼ cup Red onion, finely diced
¼ cup pineapple, finely diced
4-5 slices Jalapeno, optional
¼ cup feta cheese
1/8 cup Cilantro, chopped
How to make it
Preheat grill to medium heat.
In a bowl, stir together oil, lime juice, Oregano, cumin, garlic powder, salt, and pepper. Pour marinade over chicken. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 2-3 minutes per side. Cut into small pieces.
Heat a small amount of oil in a skillet and transfer the chicken pieces onto the pan. Mix the Enchilada sauce and cook until the sauce is reduced, and chicken is cooked through.
In a bowl mix the diced vegetables together and keep aside. Place corn tortillas one-by-one in a hot skillet and soften for a few seconds. Remove and let drain on a paper towel.
Top with chicken, diced vegetables, and sprinkle with feta cheese and cilantro. Repeat for all 8 tortillas and serve.
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Chicken Marinade
8 pcs Maple Leaf Prime® Boneless, Skinless Chicken Thighs, diced.
