Citrus Adobo Chicken Tacos

Citrus adobo tacos with guacamole and lime.

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Bold, zesty, and smoky, these Citrus Adobo Chicken Tacos are perfect for an easy weeknight dinner. Marinate as long as you can, use any citrus, and add a chopped chipotle for extra heat.

Prep Time15

Cook Time15

Marinate30

Total Time1

Course: Main Course

Cuisine: Mexican

Keyword: adobo chicken tacos, citrus chicken tacos

Servings: small tacos

Calories: 360kcal

Author: Samantha Ferraro

Equipment

Ingredients

For the Chicken Marinade

2 pounds boneless skinless chicken thighs
2 tablespoons avocado oil
Juice of 1 tangerine or orange
Juice of 1 lime
1 teaspoon ground coriander
1 teaspoon ground cumin
2 garlic cloves grated
¼ onion thinly sliced
Small bunch of cilantro roughly torn
2-3 tablespoons adobo sauce from a can of chipotle peppers in adobo
½ chipotle pepper finely chopped (optional, for extra heat)
1 teaspoon kosher salt
Freshly ground black pepper to taste

For the Guacamole

1 ripe avocado
½ lime juiced (more, if needed)
½ teaspoon kosher salt
A few dashes of hot sauce

For Serving

6 Small street-style corn tortillas
¼ cup Finely diced white onion
Chopped fresh cilantro
Guacamole from above
Lime wedges
Your favorite hot sauce

US Customary - Metric

Instructions

Marinate the Chicken. In a large bowl, whisk together the avocado oil, citrus juices, coriander, cumin, garlic, onion, cilantro, adobo sauce, chipotle (if using), salt, and pepper. Add the chicken thighs and toss until well coated. Cover and marinate, for at least 30 minutes and up to 24 hours.
Make the Guacamole. In a small bowl, smash the avocado with lime juice, salt, and hot sauce until smooth or slightly chunky—however you like it. Set aside.
Cook the Chicken. Heat a cast-iron skillet over medium-high heat with a little avocado oil. Sear the chicken for 4–5 minutes per side, or until deeply charred and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing or chopping into bite-sized pieces.
Toast the Tortillas. Lightly char your tortillas over an open flame or in a dry skillet for a few seconds per side until warm and slightly blackened in spots.
Assemble the Tacos. Spread a thin layer of guacamole on each tortilla. Top with chopped chicken, a sprinkle of finely diced white onion, and fresh cilantro. Serve with lime wedges and hot sauce on the side.

Notes

- Use a cast-iron skillet: It creates a beautifully charred crust on the chicken and holds heat well. A grill works great too.
- Marinate ahead: While 1 hour is enough, marinating for up to 24 hours gives even more flavor and tenderness.
- Char those tortillas!: Heat tortillas over an open flame or in a dry skillet for a few seconds per side until they’re lightly charred—it adds so much flavor.
- Rest the chicken: Let it sit for at least 5 minutes after cooking before slicing. This helps keep the juices in.
- No chipotle in adobo? Substitute with ½–1 teaspoon chipotle powder or smoked paprika for that smoky element. A splash of apple cider vinegar can mimic the tang.

Nutrition