Grilled Chicken Fresh Tacos

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Try these Grilled and Citrus Marinated Chicken Fresco Tacos for dinner tonight! Served with a tablespoon of Pico de Gallo helps keep them light in calories and fat, but GREAT in flavor!

Most of you know that the range of tacos very very very high on my list of favorite foods. What you may not know about me (maybe you have your suspicions, after all, I'm a food blogger) is that we seldom eat the exact same dinner twice. Although we have eaten many chicken tacos, I have plenty of ways to make them … each slightly different from each other and each perfectly delicious in its own right.

For example, this recipe for Grilled Chicken Fresh Tacos could have citrus-marinated chicken, lettuce, cheese, and tomatoes on another night. A few weeks later, I can add a little chipotle to the marinade for a slightly different flavor … or I can use a citrus cabbage salad instead of the Pico de Gallo with a creamy avocado dressing. I can honestly tell you that if you ate at my house, it would be difficult to guess what you could get, especially if I tell you that we are eating tacos! I truly believe that tacos are one of the most versatile foods in the world and boy, love them!

I live in Phoenix and for now, I don't have to tell everyone how hot it is. It's hot, all of you. I try to cook as little as I can inside, which means we rely heavily on our reliable grill during the warmer months. The best thing about this recipe is that I can put the chicken in the marinade first thing in the morning and it's very quick to cook just before dinner! The Pico de Gallo does not require cooking and I can prepare it early in the day. I love the explosion of flavors in these tacos! On busy nights like this, I love that dinner was so easy, fresh, and delicious!

Grilled Chicken Fresh Tacos

Try these Grilled and Citrus Marinated Chicken Fresco Tacos for dinner tonight! Served with a tablespoon of Pico de Gallo helps keep them light in calories and fat, but GREAT in flavor!


For the chicken and the marinade

  • 1/4 cup cider vinegar
  • 3 garlic cloves, minced
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • Ground black pepper to taste
  • 6 tablespoons olive oil
  • 6 boneless, skinless chicken breast halves

For the tacos

  • 12 flour tortillas, heated
  • Pico de Gallo (click the link for my home version)
  • Lemon wedges to serve, if desired


  1. In a large glass bowl, mix together the cider vinegar, garlic, lime juice, lemon juice, orange juice, brown sugar, salt, and pepper. Beat in the olive oil. Pour the chicken into the mixture. Cover and marinate 8 hours or overnight.
  2. Preheat an outdoor grill for high heat.
  3. Lightly grease the grill grate. Place chicken on prepared grill and cook 6 to 8 minutes per side, until juices run clear. Discard the marinade.

To serve:

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Chop or mince the chicken and divide the chicken between the flour tortillas. Top each taco with a tablespoon of Pico de Gallo. Serve immediately.


nutritional information
Portion size
Amount per proportion As served
Calories 576kcal Calories from fat 210
% Daily value
Total fat 23g 35%
Saturated fat 4g twenty%
Trans fat 0g
Cholesterol 64mg twenty-one%
Sodium 771mg 32%
Carbohydrate 64g twenty-one%
Dietary fiber 3g 12%
Sugars 16g
Protein 28g

Daily value percentages are based on a 2,000 calorie diet. Your daily values ​​may be higher or lower depending on your calorie needs:

Calories 2000
Total fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total carbohydrates 300g
Dietary fiber 25g

All images and texts © Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please rewrite the recipe in your own words or link to this post to see the recipe.

Tacos are one of my favorite weekdays because of how easy they are to make. What is one of your favorite foods on busy nights?

Other publications you can enjoy:

Mexican Street Corn Salad

Mexican pizza


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