Grilled Chicken Tacos Alambres

READY IN: 2hrs 45mins
YIELD: 12 tacos




  • Marinate the chicken: Mix lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in oil.
  • Place chicken in a large ziploc, add marinade, and refrigerate for no longer than 1 1/2 hours.
  • Make the filling: Prepare a medium hot charcoal fire, or place a large, heavy skillet over medium-high heat for 2 minutes.
  • Remove chicken from marinade, allowing excess to drip off.
  • Grill chicken (if searing in skillet, use 1 Tablespoon oil), flipping after about 4 minutes, until it's just firm to the touch and cooked, through, about 9 minutes total.
  • Let cool, then chop into fine pieces.
  • Heat skillet over medium heat, adding 1 Tablespoon of oil and the bacon.
  • Cook, stirring frequently, until bacon just begins to brown.
  • Turn to medium-high, add chiles and onions.
  • Cook, stirring frequently, until they begin to soften.
  • Add chopped chicken, cilantro, and lime juice, stirring constantly until chicken is hot.
  • Taste, and adjust seasoning with salt.
  • Sprinkle grated cheese over the top, remove pan from heat, and allow cheese to melt.
  • Serve with soft tacos, salsa, etc.