Keeping it in the Family: Pollo Asado Tacos

Ok... so I had my Dad throw together a post for us. He killed it!

Make these... they are good.

Healthy Pollo Asado Tacos

Your food blog says "a different kind of fast food". This is NOT fast food. Homemade marinade and homemade salsa. Check it out. Turned out pretty good.

Simple: one carb smart tortilla (warm), pollo asada, cabbage, salsa fresca, cheese, EAT. (Note: Paper plate, for James)


You might have noticed that I have borrowed from the fish taco arena by garnishing with cabbage. It is crisper and cleaner tasting in this application. Also, if you use canned salsa, you might want to chop some onions, tomatoes, and lettuce for additional garnish.

Pollo Asada

5-6 chicken breasts
Pollo Asada Marinade (See Recipe)

Split/Filet each chicken breast to approx. 1/2 thickness, resulting in 10 - 12 pieces. I find that doing this allows the marinade to soak in and flavor the chicken better. Place the chicken filets into a 1 gallon Ziploc bag with the marinade. Close the bag and mix the chicken and marinade by turning over several times and agitating the mixture.Do this for several minutes. Open the bag and carefully squeeze out as much air as possible.Reclose and place in refrigerator for 2 - 4 hours, turning periodically.

Remove chicken from marinade and grill to desired degree of doneness.

Chop chicken filets prior to serving.

Off the grill.


Chopped and ready to serve.


Green goo marinade. (Note: Mario bowl, for Beth) Recipe follows:


Carne / Pollo Asada Marinade

4 garlic cloves
1 roasted, peeled, cleaned jalapeño pepper
1 large handful fresh cilantro, finely chopped
salt & pepper to taste
2 limes, juiced
1 orange, juiced
1 lemon, juiced
1 tsp. lime zest
1 tsp. orange zest
1 tsp. lemon zest
2 Tbsp. white vinegar
1/2 cup first, cold pressed, Extra Virgin Olive Oil
(Note: The zest contains most of the citrus flavor, so I hate to waste it. It only enhances that citrus zing.)

Roast jalapeño pepper on grill or stove top burner. Peel off all skin, cut off ends, halve, and clean out seeds and veins. Dice.

Press garlic and diced jalapeño pepper into a non-reactive bowl using a garlic press. Add cilantro, salt and pepper. Using a spoon, press / crush ingredients against side of bowl, to form a "paste".

Add lime juice and zest, orange juice and zest, and lemon juice and zest. Mix with spoon to combine. Add vinegar and olive oil, stir.

Pour into a large, 1 gallon. Ziploc bag.

Chicken in marinade. Place in refrigerator for 2-4 hours.


Dad's Salsa. Recipe follows:

Dad's Salsa Fresca

1 1/2 - 2 cups, seeded, diced tomatoes
1/2 - 3/4 cup diced red onion
1 Tbsp. roasted, jalapeño pepper
1 Tbsp. roasted, pabalano pepper
3/4 Tbsp. minced garlic
1 large, or 2 small limes, juiced
1/2 tsp. lime zest
1/2 cup fresh cilantro, finely chopped
salt and pepper to taste

Cut tomatoes into quarters and remove seeds. Dice tomatoes. (I like to use a 1/2 and 1/2 mix of vine ripened and roma tomatoes. The vine ripened for sweetness, the roma for body). Dice red onion. Roast peel and clean jalapeno and pablano peppers, dice. Mince garlic. Juice lime and zest. Chop cilantro.

Combine all ingredients in a glass bowl. Adjust seasoning and peppers (heat) to taste. Refrigerate until needed.