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–+ servings
a photo of a platter of pollo asado tacos topped with pickled red onion

Pollo Asado Tacos

Yield: 6
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Author: Michelle Goth
This super easy pollo asado recipe will become your go-to Mexican street tacos! Marinated, juicy chicken with citrusy flavor in warm tortillas. Make these for your next taco night!
5 from 40 ratings
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Ingredients
 

  • 2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
  • 16 street sized corn tortillas, or flour tortillas

For the marinade:

  • 1/3 cup orange juice
  • 3 tablespoons lime juice
  • ⅛ cup fresh cilantro, chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 1 tablespoon garlic powder, or 1 teaspoon fresh garlic
  • 1 tablespoon olive oil or avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • ¼ teaspoon ground cloves

For the quick pickled red onions:

  • 1 red onion, sliced thin
  • ¾ cup white vinegar
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons whole black peppercorns

For toppings:

  • chopped cilantro
  • cotija cheese
  • quick pickled red onions
  • optional diced avocado
  • lime wedges
  • alternative toppings: shredded cheese, lettuce, tomato, pico de gallo, salsa, sour cream

Instructions
 

  • Marinate Chicken: Add chicken to a large, gallon-sized Ziploc bag, or any large resealable plastic bag.
  • In a medium bowl, add marinade ingredients. Pour over the top of the chicken and seal the Ziploc bag, squeezing out as much excess air as possible. 
  • Place chicken in the refrigerator and allow it to marinate for at least 4 hours, up to overnight. 
  • Make the Quick Pickled Onions: Add sliced red onion to a small bowl, then rinse with cold water to help remove the bite of the onion. 
  • Drain the water, then vinegar, sugar, salt and peppercorns. 
  • Cover, and allow to rest in the refrigerator for at least 20 minutes before serving.
  • Cook the chicken: 
  • To Bake the Chicken: Preheat the oven to 425 degrees Fahrenheit. Remove the chicken from the marinade and place on a baking sheet lined with aluminum foil. Bake for 25-30 minutes, until the internal temperature of the chicken reads 165 degrees Fahrenheit with an instant read thermometer. 
  • To Grill the Chicken: Grill chicken over hot, direct heat for about 5 minutes per side, until the internal temperature of the chicken reads 165 degrees Fahrenheit with an instant read thermometer. 
  • Remove from the oven or grill and allow to cool for 5-10 minutes. Transfer the chicken toa cutting board, then dice the chicken to prepare for tacos. 
  • Spoon diced chicken into soft taco shells and top with chopped cilantro, cheese and red onions and a squeeze of fresh lime, or the toppings of your choice.

Video

[adthrive-in-post-video-player video-id="5acAo72I" upload-date="2026-05-28T20:43:20+00:00" name="Pollo Asado Chicken for Tacos" description="If you love restaurant-style street tacos, you NEED to try these easy homemade Pollo Asado Tacos! The chicken is marinated in citrus juice, garlic, and spices for the juiciest, most flavorful tacos ever." player-type="default" override-embed="default" orientation="horizontal"]
Serving: 1, Calories: 455kcal, Carbohydrates: 35g, Protein: 44g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Cholesterol: 118mg, Sodium: 1567mg, Fiber: 7g, Sugar: 6g
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