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Pollo Lucas Tacos -Chicken Tacos

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Ingredients

Adjust Servings:
4 boneless skinless chicken breasts (i like to use chicken tenders) or 12 boneless skinless chicken thighs (i like to use chicken tenders)
1/3 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon dried whole mexican oregano, rubbed to a powder
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon ground guajillo chile
3 tablespoons sugar
1/4 teaspoon kosher salt
refried beans
fresh corn tortilla, warmed
guacamole
pico de gallo

Nutritional information

137.9
Calories
29 g
Calories From Fat
3.3 g
Total Fat
0.6 g
Saturated Fat
45.6 mg
Cholesterol
415.1 mg
Sodium
8.3 g
Carbs
0.2 g
Dietary Fiber
6.7 g
Sugars
18.4 g
Protein
183g
Serving Size

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Pollo Lucas Tacos -Chicken Tacos

Features:
    Cuisine:

    I found this recipe a few years ago and my family loves it! Always a hit. Thanks for the great recipe!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Pollo Lucas Tacos – Chicken Tacos, Lucas is slang for crazy in Spanish and it is also the name of a sweet-and-sour seasoning that is used on everything from fruit to candy and is even sometimes used to rim the glass of beer in Mexico Here it is used in an unusual way- the flavoring for grilled chicken It is a bit spicy so adjust to your own tastes The time does not include the time to marinate the chicken This recipe is adapted from Baja: Cooking on the Edge , I found this recipe a few years ago and my family loves it! Always a hit Thanks for the great recipe!, This was very tasty, I made it with chicken breasts because we aren’t fan’s of dark meat and we added lime juice on top which was excellent!!


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    Steps

    1
    Done

    In a Nonreactive Bowl, Combine the Chicken, Lemon Juice, Salt, Oregano, Garlic, and Oil; Mix Thoroughly. Refrigerate For Up to 4 Hours.

    2
    Done

    to Make the Lucas Spice: Stir Together the Ground Chile, Sugar, and Salt in a Small Bowl. Set Aside.

    3
    Done

    Half an Hour Before Cooking, Clean the Grill Thoroughly With a Brush and Wipe It Down With an Oil-Dampened Rag. Preheat the Grill on High. Grill the Chicken on Both Sides and Then Dust Lightly With the Spice Mix. Grill 2 Minutes More on Each Side.

    4
    Done

    Remove to a Platter. Cut Into Thin Strips or Dice.

    5
    Done

    to Serve, Smear Some Beans Inside a Tortilla. Stud With the Chicken and Top With a Small Amount of Guacamole and Pico De Gallo.

    6
    Done

    Note: the Chicken May Be Roasted Instead of Grilled.

    Avatar Of Bella Collins

    Bella Collins

    Pasta perfectionist with a passion for creating handmade noodles and sauces.

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