Name: Citrus-Marinated Chicken Tacos with Avocado & Queso Fresco
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs skinless, boneless chicken thighs; 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp ground black pepper; 1 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 2 medium limes (zest and juice); 1/2 cup fresh orange juice; 4 cloves garlic, minced; 1 medium red onion, thinly sliced; 1/2 cup fresh cilantro, chopped; 8 small corn tortillas; 1 avocado, sliced; 1/2 cup crumbled queso fresco; 1/2 cup thinly sliced radishes; Pickled jalapeños, for garnish (optional)

Citrus-Marinated Chicken Tacos with Avocado & Queso Fresco

miradu

Inspired by Rick Martinez’s vibrant, flavor-packed Mexican cooking, these citrus-marinated chicken tacos bring a sunny, tangy punch to your dinner table—even on a foggy San Francisco night. The marinade infuses the chicken with layers of smoky paprika, zesty lime, and sweet orange, while quick pickled onions and fresh toppings add crunch and brightness. Wrapped in warm corn tortillas and topped with creamy avocado, queso fresco, and crisp radishes, this meal is a celebration of color, texture, and bold flavor.

Ingredients

Instructions

In a bowl, whisk together olive oil, salt, black pepper, smoked paprika, cumin, oregano, lime zest and juice, orange juice, and minced garlic.
Add chicken thighs to the marinade, turning to coat well. Cover and marinate for at least 20 minutes (or up to 2 hours for deeper flavor).
While the chicken marinates, toss red onion with a pinch of salt and juice of half a lime. Set aside to quick pickle.
Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill 5-6 minutes per side, until cooked through and lightly charred.
Let chicken rest for 5 minutes, then slice into strips.
Warm corn tortillas in a dry skillet or over an open flame.
Assemble tacos: top each tortilla with sliced chicken, pickled onions, avocado, cilantro, queso fresco, and radishes. Garnish with pickled jalapeños if desired.
Serve immediately, with extra lime wedges on the side.