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These quick and easy grilled chicken tacos start with a vibrant orange and lime juice marinade, and are layered with avocado-lime sauce, and a simple red cabbage and radish slaw.
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Grilled Chicken Tacos with Avocado-Lime Blender Sauce
Prep Time
20 mins
Cook Time
10 mins
Marinating time
3 hrs
 

These quick and easy grilled chicken tacos start with a vibrant orange and lime juice marinade, and are layered with avocado-lime sauce, and a simple red cabbage and radish slaw.

Recipe Type: Dinner
Cuisine: American, Mexican
Keyword: grilled chicken tacos
Makes: 4 generous servings
Author: Elizabeth Stark
Ingredients
Marinade
  • 3/4 cup orange juice (from 2 - 3 oranges)
  • Juice of 1 lime
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin seed, fresh ground
  • 1 teaspoon spicy paprika
  • 1/2 teaspoon ground turmeric
  • 1 tsp dried oregano leaves
  • 1 teaspoon sea salt
  • 1 package Farmer Focus Chicken Tenders (about 1 1/2 pounds)
  • Canola oil, for grilling
Slaw
  • 1/2 head red cabbage, cored and sliced thin
  • 1/2 cup watermelon radish or radishes of choice, julienned
  • Juice of 1 lime
  • 1/2 teaspoon cumin seed, fresh ground
  • 1/2 teaspoon sea salt, plus more to taste
  • 2 green onions, trimmed and cut into thin strips
  • 1/4 cup cilantro leaves
Avocado Sauce
  • 2 avocados, peeled and pitted
  • 1 - 2 jalapeños, seeded and chopped
  • 1/2 cup cilantro (stems and all)
  • Juice of 1 lime
  • 1/4 teaspoon sea salt, plus more to taste
  • 3/4 - 1 cup water, as needed
For Serving
  • 12 corn tortillas, warmed
  • 1/4 cup cilantro leaves
  • 1 jalapeño, seeded and sliced thin (if desired, toss with thinly sliced radishes and a squeeze of lime)
  • Lime wedges
Instructions
  1. The night before, or at least an hour ahead of time, set out a container with a tight fitting lid large enough to hold all the chicken. Combine citrus juices, ACV, olive oil, spices, and sea salt, and whisk with a fork. Immerse chicken in marinade. Cover and refrigerate until needed.
  2. To make the slaw, toss cabbage and radishes with lime, cumin, and sea salt, and set aside. After 15 minutes, fold in cilantro and green onion. Slaw will keep well covered in the fridge for three days.
  3. To make the sauce, pulse to combine avocado, jalapeño, cilantro, lime juice, and sea salt. With blender running on high, drizzle in 3/4 cup water. Mixture should be thin enough to just drip off a spoon, so add up to 1/4 cup more water as needed.
  4. To grill chicken tenders, prepare a hot grill or heat a grill pan over medium-high/medium heat. Douse a paper towel with canola oil and lightly grease the grill grate or pan. Shake excess liquid from the chicken and arrange over indirect heat on a grill grate or in a grill pan. If using open flame, grill 3 minutes per side, and then move to indirect heat until internal temp reaches 165 degrees F. For a grill pan, grill 5 minutes per side or until internal temp hits 165 degrees F (edge heat down as needed if things get smoky). For either method, you’ll want to move chicken just a bit as it cooks to prevent it sticking to the grate or grill pan.
  5. On a large cutting board, slice and pull chicken tenders into bite-sized pieces.
  6. Serve grilled chicken with warm tortillas, cabbage slaw, avocado sauce, and the fixings of your choice.