Cancun Grilled Chicken Tacos with Citrus Chile

Cancun Grilled Chicken Tacos are a BIG hit at my house. I love how fast and easy they are to make. Juicy chicken marinated in citrus and chile then, grilled and wrapped in warm corn tortillas with guacamole, grilled pineapple and red onions. They bring the flavor of Cancun to your dinner table in a hurry.

Did I tell you I love these tacos? The Citrus Chile Marinade is filled with the flavors of Cancun and the beautiful Yucatan. The orange and lime juices add that authentic sour orange flavor of the Yucatan while the chile spices add a little Mayan heat.

Your family will love these Cancun Grilled Chicken Tacos as much as we do. 

I made them for my brother's family this summer and his kids ate until there was nothing left on the table.  It really made a fun weeknight meal and I was amazed at how fast it came together.  Especially with my niece, Audrey, making the guacamole!  We set bowls of the taco ingredients around the table "family style" to really get the kids talking to each other after a long day.

What are Cancun Flavors?

The flavors of Cancun and the Yucatan are mixed into this quick and easy Citrus Chile Marinade. I'll bet you have the ingredients at home right now.

• Orange Juice
• Limes
• Red Onion
• Fresh Habanero or jalapeño chiles
• Garlic
• Apple Cider Vinegar 
• Achiote Paste
• Mexican Oregano 
• Cumin
• Cloves (optional)
• Allspice (optional)
• Banana leaves (not used in this recipe)

Can You Use Taco Seasoning for These Grilled Chicken Tacos?

Yes! I use my favorite taco seasoning packets all the time. If you have achiote paste or powder at home, add a teaspoon or two to the mix. If not, don't worry about it.

Add a pinch or two of cloves and allspice to the taco seasoning packets for an authentic Cancun flavor.

Time Saving Tips for Grilled Chicken

These tacos are fast and easy enough to make for a weeknight dinner. Here are some time saving tips:

1. Marinating the chicken is the only thing that needs a little time in this recipe so, mix the Citrus Chile Marinade first.
2. The chicken does not  need to marinade long,  a minimum of 2 hours but no longer than 8 hours because the citrus will break down the chicken and turn it into ceviche.
3. Rinse the limes and cut each into 4 wedges. There is no need to peel the limes, put them in the food processor peel and all. The peels will add a nice depth of flavor.
4. Rinse chiles then, remove the stems and seeds from the chiles, cut in half, there is no need to dice them.
5. Put all ingredients in a food processor or blender. Process until mostly smooth with small chunks of lime peel.
6. The chicken does not  need to marinade long,  a minimum of 2 hours but no longer than 8 hours because the citrus will break down the chicken and turn it into ceviche.
7. If you don't have time to mess with an outdoor grill, don't worry, a grill pan works great!

You'll notice there is no cheese in listed for garnishes.  You can certainly add some.  I chose to go on the "lighter" side staying with guacamole and adding a touch of  jalapeno flavored sour cream instead.

Let me know how you like these Cancun flavors.  You can leave a comment on this post or on Facebook. Be sure to "Like" the Everyday Southwest fan page and sign up or our free email updates so you won't miss a single recipe!

—posted by Sandy

Cancun Grilled Chicken Tacos with Citrus Chile Marinade

Sandy Hoopes

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine Mexican

Servings 4 to 6

Ingredients

  

• 4 to 6 boneless skinless chicken breasts
• 2 envelope taco seasoning (or spice mix at bottom of recipe) 1 ounce each
• 1-2 pinch ground cloves
• 1-2 pinch allspice (optional)
• 1 ¼ cups orange juice divided
• 2 tablespoons lime juice or white or apple cider vinegar
• ¼ cup olive oil
• 1 red onion thinly sliced
• 2 cloves garlic minced
• 1 habanero chile seeded and minced (may use jalapeno)
• salt
• black pepper
• ½ fresh pineapple cut into rings or chunks
• 2 dozen fresh corn tortillas
• Garnish with:
• guacamole
• shredded lettuce
• salsa
• sour cream optional

Instructions

 

• Rinse chicken breasts and pat dry with a paper towel. Mix the taco seasoning packet with the pinches of allspice and clove. Spread evenly over the chicken on both sides and pat into the chicken. Set aside. OR use Cancun Seasoning Mix at bottom of this recipe to pat into the chicken.
• In a non-reactive dish (pyrex, plastic, etc), combine the orange juice, olive oil, lime juice, ½ sliced onion, minced garlic and minced habanero or jalapeno. Stir to combine and distribute evenly.
• Place the chicken in the marinade making sure the marinade covers the top of the chicken. Cover the dish with plastic and refrigerate for 2 to 4 hours. Not, too long or the citrus will "cook" the chicken like ceviche.
• Place remaining sliced onion in the remaining orange juice and allow to soften or "pickle" while the chicken marinates. Drain before serving.
• Remove the chicken from the marinade and season with salt and pepper on both sides. Grill on a BBQ or grill pan over medium-high heat until done, about 6 to 8 minutes on each side.
• Grill the pineapple a few minutes on each side until grill marks appear.
• Remove the chicken from the grill and let rest before slicing crosswise into ½ thick strips.
• Quickly heat the corn tortillas on the grill, a griddle or large skillet.
• Serve family style with "pickled" onion, grilled pineapple, guacamole, lettuce, salsa and sour cream.
• Cancun Red Seasoning Mix

  ⅓ cup ground annatto

  ½ teaspoon ground allspice berries

  ½ teaspoon coriander seeds (optional)

  2 teaspoons whole black pepper

  ½ teaspoon cumin

  4 whole cloves (optional)

  1 tablespoon Mexican oregano

  12 to 14 cloves garlic, roasted and peeled

  1-½ teaspoons salt

  Place all ingredients EXCEPT salt and roasted garlic in a hot, dry skillet and toast until fragrant.

  Add salt and roasted garlic.

  Stir until combined.

  Rub on chicken INSTEAD of taco seasoning packet.