Grilled Chicken Verde Tacos

  • 1 Large Vidalia onion, cut into wedges, keeping root intact
  • 2 garlic cloves, finely chopped
  • 2 pounds skinless, boneless chicken thighs
  • 1 cumin seeds
  • 1 T of Tajin
  • 1 tablespoon OWO Co Garlic evoo
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 corn tortillas, warmed (for serving)
  • 2 avocados, sliced for best fit on shell
  • Cilantro sprigs, sliced radishes, and lime wedges
  • One pound of shredded Monterey Jack Cheese
  • Radishes sliced thinly, enough for a dozen tacos.
  1. Preheat grill for medium-high heat.
  2. Combine onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl.
  3. Grill onion and chicken until cooked through and lightly charred, about 5 minutes per side until you reach 165J
  4. Brush oil on tortillas and grill lightly.
  5. Slice chicken tight and thin to fit onto shell.
  6. Place avocado, onion and radishes on tacos and top with verde.

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