Mojo Chicken Tacos with Pickled Onions & Salsa Verde

A Caribbean garlic, extra virgin olive oil, and sour orange sauce, with pickled onions and roasted jalapeño salsa verde. This meal really is something else.

Tag @cleaneatsfactory if you make these vibrant tacos - those colors make this meal very photogenic!

Mojo is a Cuban garlic-citrus marinade that has a really intense Caribbean zest to it.

These bright, colorful tacos bowl swings for the fences and knocks the ball out of the park, with a bit more tang and a lot more depth of flavor than the average dinner.

These tacos essentially have four steps to them, meaning you can prepare a lot of the ingredients in advance. I would recommend marinating the chicken and pickled onions overnight, and prepping the salsa the day of. And definitely double or triple the ingredients if you want to make the salsa verde or pickled onions in bulk - they’ll keep for about 1-2 weeks in the fridge and go great on all types of dishes.

In all honesty, the salsa and pickled onions are optional toppings - it’s the mojo marinade that really shines. You’ll never taste anything like this a garlic, olive oil, and sour orange sauce. Do not miss out on these vibrant flavors - recipe below!

Yield: 4

Author: Clean Eats Factory

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Mojo Chicken Tacos with Pickled Onions & Salsa Verde

Mojo is a Cuban garlic-citrus marinade that has a really intense Caribbean zest to it. I love the tang and depth of flavor, and you will too!

Prep time: 15 MinCook time: 20 Mininactive time: 30 MinTotal time: 1 H & 4 M

Ingredients

For the Mojo Marinade

• 1/4 cup + 1/2 tbsp orange juice
• 1/4 cup lime juice
• 1/4 cup extra virgin olive oil
• 2 tbsp minced garlic
• 1 tsp kosher salt
• 2 tsp chili flake 
• 1.5 tbsp yellow onion, finely chopped
• 1/2 tsp cumin
• 1/4 tsp dried oregano

For the Salsa Verde

• 2 garlic cloves, minced
• 1 jalapeño pepper, minced
• 3 tomatillos, cut into 1/4" dice
• 4-5 sprigs cilantro, minced
• 1 lime
• 1 tbsp water
• Pinch of salt 

For the Pickled Onions (optional):

• 1/2 large red onion (or one small one), thinly sliced
• 2 tbsp Rice Wine Vinegar
• 2 tbsp cup Vinegar
• 2 tbsp cup Water
• 1/4 tsp peppercorns
• 1/4 tsp salt
• 1/4 tsp sugar
• 1 green chile (optional)
• 1/8 c chopped beet (optional, for color and mild flavor)

For the tacos:

• Toppings: Avocado, Cilantro, Lime, Cojita
• 8-12 corn tortillas
• Shredded red cabbage
• 1 lb chicken breast, sliced into 1-inch strips

Instructions

For the Mojo Chicken Tacos with Pickled Onions & Salsa Verde

1. Combine all the ingredients for the Mojo marinade, then toss with the chicken strips and marinate for 30 minutes to overnight. Once the chicken has marinated, cook on stovetop with remaining marinating liquid until it has evaporated and the chicken is cooked though. 
2. For the salsa: Heat a pan over medium heat with 1 tbsp oil. Add the tomatillo and cook until slightly browned and softened, 2 minutes. Add the jalapeno and garlic, and once those are lightly browned, stir in the water and salt. Continue cooking for 2-3 minutes, until the tomatillo is completely tender and the liquid has slightly thickened. Then, smash the tomatillos until it reaches the consistency of chunky salsa. Remove from heat and stir in minced cilantro and 1 tbsp lime juice. 
3. For the pickled onions: add all the ingredients to an airtight jar and let set on the countertop for 1-2 hours or overnight in the fridge. 
4. To make your tacos, add the chicken, pickled onions, shredded red cabbage, your choice of toppings onto the corn tortilla. Drizzle over salsa verde to taste, and enjoy!

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