Citrus Chicken Tacos

TomsTestKitchen's picture

Mar. 15, 2014

I created this marinade for another recipe that didn't work out. The marinade is really good so I thought I would try it out again and use my vertical spit roaster.


Boneless skinless chicken breasts 2 1/4 Pound
For the marinade
Orange juice 1 Cup (16 tbs)
Lemon juice 1/2 Cup (8 tbs)
Lime juice 1/4 Cup (4 tbs)
Olive oil 1/4 Cup (4 tbs)
Cumin 1/2 Teaspoon
Kosher salt 2 Teaspoon
Garlic 4 Clove (20 gm) , finely chopped
Goya sazon seasoning 14 Gram (2 packets)
Black pepper To Taste
Other ingredients
Tortilla 10
Grated cheddar cheese 1 Cup (16 tbs) (Colby Jack Cheddar)
Cilantro sauce 1/2 Cup (8 tbs) , divided
Shredded lettuce 1 Cup (16 tbs) , divided
Salsa 2 1/2 Tablespoon , divided



1. For the marinade – in a large bowl, whisk together all the ingredients.

2. Cut the chicken breasts and vertically slit. Set aside.

3. Place the chicken in a Ziploc bag and pour in the marinade. Remove the excess air and place on a plate and refrigerate for 3 hours.


4. Place the chicken on a vertical roaster spit, and arrange that on a griller. Cover and grill for an hour.

5. Over the grill place the tortillas and top with cheddar and warm for a few seconds. Slice the chicken.

6. Take off the tortilla from the grill and top with chicken, followed by the cilantro sauce, lettuce and salsa.


7. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 399Calories from Fat 190

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1083 mg45.13%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet