Citrus and Cilantro Marinated Chicken Tacos with Crunchy Roasted Pepitas

I love this dish – amazing tasting, healthy, and super pretty:) Everything can be made in advance. Gotta have the pepitas too! -adapted from

Citrus and Cilantro Marinated Chicken Tacos with Crunchy Roasted Pepitas 

2/3 c orange juice
2 large jalapeño chiles, stemmed and seeded
2 large cloves garlic
1 T black peppercorns
1 T kosher salt
1/2 bunch cilantro, leaves and stems included (about 1 cup)
2 lb. boneless and skinless chicken thighs
finely shredded red cabbage
yellow corn tortillas – heated
Crunchy Roasted Pepitas (recipe follows)

In a food processor or blender, combine the orange juice, jalapeños, garlic, peppercorns, cilantro, and salt. Purée until the peppercorns are completely crushed and purée is smooth. Toss the chicken with the marinade. Cover and refrigerate for at least 1 hour or up to 6 hours.

Grill the chicken over high heat ~8 minutes or until done. Set aside to rest a couple minutes, then chop. Serve with guacamole and red cabbage in tortillas, then sprinkly on the pepitas!

Crunchy Roasted Pepitas:
1 c raw pepitas (pumpkin seeds)
1 t olive oil
1 t cumin
1 t chili powder
1/2 t kosher salt
1/2 t dried dill
1/4 t fresh cracked pepper

Toss the seeds with the oil and bake on a sheet at 325, 13-15 min, until seeds are roasted. Then toss with remaining ingredients.


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