Grilled Chicken Fresco Tacos

Prep Time 16 mins Cook Time 20 mins Serves 6     adjust servings

Try these citrus marinated Grilled Chicken Fresco Tacos for dinner tonight! Served with a spoonful of Pico de Gallo helps keep them light on calories and fat, but BIG on flavor!


For the chicken and marinade

  • 1/4 cup cider vinegar
  • 3 cloves garlic, minced
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/2 cup brown sugar
  • 1 tsp. salt
  • Ground black pepper to taste
  • 6 tbsp. olive oil
  • 6 boneless, skinless chicken breast halves

For the tacos

  • 12 flour tortillas, warmed
  • Pico de Gallo (click link for my homemade version)
  • Lime wedges for serving, if desired


  1. In a large glass 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.

To serve:

Chop or shred chicken and divide the chicken between the flour tortillas. Top each taco with a spoonful of Pico de Gallo. Serve immediately.


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