Ingredients
Scale
- 1/3 cup coconut aminos
- 1/3 cup fresh lime juice
- 1/4 cup honey
- 2 Tablespoons avocado oil
- 1–2 Tablespoons Sriracha
- 6 cloves garlic, minced
- 3 pounds chicken thighs (breasts are fine as well)
Toppings and Shells
- Corn tortillas
- Candied Jalapenos
- Kimchi
- Radishes, sliced thinly
- Carrots, shredded
- Avocado slices
- White cheddar, shredded
- Sriracha
Instructions
- Mix the first six ingredients together in a bowl or a resealable gallon-size bag.
- Put the chicken in the marinade and let it marinate for at least 6 hours (I usually do this the night before and let it marinate almost 24 hours).
- Grill chicken over medium heat until done. Slice into 2-3 inch bites.
- Build your tacos!
Notes
- The nutritional information is for the CHICKEN ONLY.
- Because there are so many brands of tortillas, cheese, and other toppings, we thought it best to let you figure those based on your particular choices.
Nutrition
- Serving Size: 16
- Calories: 137
- Fat: 5
- Carbohydrates: 6
- Protein: 17
Keywords: chicken, tacos, asian food