Baja Grilled Chicken Tacos Recipes

BAJA CHICKEN TACOS

Steps:

• Prepare Baja Chicken following recipe directions. (Note that marinatation time is approximately 12 hours.)
• Prepare coleslaw and Pico following recipe diections.
• Preheat a skillet on medium/high heat. Once heated, warm tortillas for 30-60 seconds per side.
• Serve each tortilla with 3-4 oz of chicken, a spoonful of coleslaw and a spoonful of Pico.

BAJA GRILLED CHICKEN TACOS

Steps:

• Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
• Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

GRILLED CHICKEN TACOS

Steps:

• Prepare a grill for medium heat.
• Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
• Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
• Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

RUBIO'S BAJA GRILL LOBSTER TACO RECIPE

Steps:

• Marinate lobster in salsa for an hour to two.
• Stir fry lobster in a skillet or wok for two to three minutes.
• In a separate pan, heat the tortilla.
• To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
• Fold over, garnish with lime slice, and serve.

GRILLED BAJA FISH TACOS

Steps:

• Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
• Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
• Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
• While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
• Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
• Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
• Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
• Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.

BAJA CHICKEN TACO PIZZA

Steps:

• In a blender or food processor, combine the salad dressing, salsa, lime juice and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside. , Place crust on an ungreased 12-in. pizza pan. Spread salsa mixture over crust. Sprinkle with the chicken mixture, tomato, onion and cheese. Bake at 425° for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices. Serve immediately.

BAJA-STYLE GRILLED TEMPEH TACOS

Steps:

• Prepare the slaw first: Mix first 6 ingredients (cabbage through ground black pepper) in a large bowl (don't use metal). Cover and place in fridge. Weigh down slaw with canned beans or full pickle jar. Slaw improves the longer it's allowed to mellow. Allow to press for at least 1 hour. When ready to use, squeeze out handfuls to release any excess juice.
• Make the lime cream: Blend ingredients from yogurt to 1/2 t salt in a blender until creamy and smooth. Add more salt or lime juice to taste, if desired. Pour into an airtight container and chill for 1 hour.
• Make the marinade: Whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish.
• Prepare the Tempeh: Boil water in a 2 qt pot. Slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle. Add the tempeh to the water, reduce heat to low and simmer for 10 minutes. Remove pieces with tongs and place directly in marinade dish. Marinate for 1 hour flipping occasionally to cover.
• Preheat the oven to 200. Preheat a greased grill pan over medium-high heat.
• Grill tempeh for 5 minutes on each side, while basting with marinade. Remove from heat and slice into thin strips. Keep warm, covered in foil in the oven while assembling tacos.
• Heat a corn tortilla, spread lime crema down the center, top with slaw, tempeh and then any garnish you like (diced tomato, pickled jalepenos, hot sauce, avocado, lettuce, etc). Fold & eat.