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.

Mexican (chicken Inasal 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

  1. In a bowl, combine calamansi juice, white vinegar, minced garlic, annatto oil, paprika, salt, and pepper. Mix well to create the marinade.
  2. Add the chicken thighs to the marinade and let them marinate for at least 1 hour in the refrigerator.
  3. 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.
  4. Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
  5. Warm the corn tortillas in the same pan for about 1 minute on each side.
  6. 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