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Bitter-Sweet-Sour Citrus Achiote Chicken and Lime Pickled Onion Tacos


3 pounds cubed boneless skinless Chicken Breasts or Thighs

1/4 cup Grapefruit Juice

1/4 cup Orange Juice

1 1/2 Tablespoons Lime Juice

1 1/2 teaspoons Kosher Sea Salt

2 Tablespoons Achiote Paste

Lime Pickled Onion

12 regular – 24 street Corn Tortillas


  • Warm tortillas – In a blender mix citrus juices, salt and Achiote Paste. Pulse until mixtures is a smooth thick liquid.

  • Pour over cubed chicken and combine. Allow chicken to rest with marinade for 20-30 minutes.

  • Thread chicken cubes onto skewers, making sure not to crowd the meat, and grill or broil until done. At 450 degrees for approximately 10-12 minutes, turning skewers halfway through.

  • Warm tortillas – I do this on a griddle, and store for heat in a lidded crock or tortilla warmer.

  • Assemble: top tortillas with chicken, lime pickled onions, and any other items to your taste.

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