Grilled Chicken Fresco Tacos
Prep time
Cook time
Total time
Citrus marinated Grilled Chicken Fresco Soft Tacos recipe topped with a spoonful of Pico de Gallo are light, healthy and the perfect weeknight dinner.
Recipe type: dinner
Cuisine: Mexican
Serves: 6
  • Chicken and Marinade:
  • ¼ cup cider vinegar
  • 3 cloves garlic, minced
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • ½ cup brown sugar
  • 1 tsp. salt
  • Ground black pepper to taste
  • 6 tbsp. olive oil
  • 6 boneless, skinless chicken breast halves
  • Tacos:
  • 12 flour or corn tortillas, warmed (use corn for gluten-free)
  • Pico de Gallo (store-bought or homemade)
  • Fresh Cilantro for topping
  • Lime wedges for serving, if desired
  1. In a large bowl, mix the cider vinegar, garlic, lime juice, lemon juice, orange juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours or overnight.
  2. Preheat an outdoor grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
  4. Chop or shred chicken and divide the chicken between the flour tortillas.
  5. Top each taco with a spoonful of Pico de Gallo and chopped cilantro. Serve immediately or tortillas can get soggy.
Recipe by Wishes and Dishes at