Mexican (chicken Inasal Tacos)
Inasal is a popular Filipino grilled chicken dish marinated in a mixture of calamansi, vinegar, and annatto oil. In this recipe, we will give it a Mexican twist by turning it into delicious tacos.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup white vinegar
- 3 cloves garlic, minced
- 1 tablespoon annatto oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- Lime wedges for serving
Instructions
- In a bowl, combine calamansi juice, white vinegar, minced garlic, annatto oil, paprika, salt, and pepper. Mix well to create the marinade.
- Add the chicken thighs to the marinade and let them marinate for at least 1 hour in the refrigerator.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-8 minutes on each side or until fully cooked.
- Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
- Warm the corn tortillas in the same pan for about 1 minute on each side.
- Assemble the tacos by placing the shredded lettuce, diced tomatoes, onions, and chicken strips on each tortilla. Garnish with chopped cilantro and serve with lime wedges.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 12g
Supplies
Grill pan or skillet
Tools
Tongs Knife Cutting board
Serving suggestions
Serve the Mexican Chicken Inasal Tacos with a side of Mexican rice and a refreshing cucumber salad.
Tips & tricks
For a spicier kick, add some sliced jalapeños or a drizzle of hot sauce to the tacos.
Cost
$15