Grilled Chicken Street Tacos with fresh Pico De Gallo | Swiss Diamond

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 24 white corn tortillas, warmed
• 2 cups Pico de Gallo (see recipe below)
• ½ cup fresh cilantro, chopped
• 6 lime wedges
• Optional toppings: Purple cabbage, guacamole, sour cream, pickled red onion, hot sauce
• 4 tbsp orange juice
• 2 tbsp apple cider vinegar
• 1½ tbsp fresh lime juice
• 3 cloves garlic, minced
• 1½ tbsp of chipotle chili powder
• 2 tsp dried Mexican oregano
• 2 tsp paprika
• ¼ tsp ground cinnamon
• 1 tsp kosher salt
• Freshly ground black pepper, to taste
• 4 Roma tomatoes (or 3–4 garden tomatoes), diced
• ½ medium white onion (or red/yellow), finely chopped (about 1 cup)
• 1 jalapeño pepper, seeded and minced (optional)
• 1 tbsp lime juice (from 1 lime)
• 1 tsp salt (or to taste)
• 1 tsp black pepper