Prep Time: 30 minutes Cook Time: 1 day, 1 hour (includes marinade time)

California is famous for scrumptious food trucks style tacos.  Simple, delicious and fun to eat, these tacos capture the essence of summer in every bite. Now you too, can experience those very same authentic flavors, right at home!


1 pound of boneless, skinless chicken breasts and/or thighs

1 pack La Tortilla Factory Hand Made Style Corn Tortillas, Yellow or White Corn

1 can black beans (optional)

1 cup prepared Spanish rice (optional)


3 cloves of garlic – peeled and roughly chopped

1/2 cup fresh lime juice

1 tablespoon oregano

1 teaspoon cumin

1 tablespoon salt

2 teaspoons black pepper

1/2 cup vegetable oil,  plus one tablespoon


Fresh cilantro –roughly chopped

White or red onions – diced

Hot sauce

Lime wedges


In a large plastic zip bag, combine all marinade ingredients. Butterfly chicken breasts and submerge breasts and thighs into the marinade. Refrigerate and let sit for at least an hour but preferably up to 24 hours – the longer the better.

Prepare the Spanish rice. While the rice is cooking, grill the chicken on an outdoor grill, or if using a skillet, heat one tablespoon of oil in a skillet and cook the chicken until golden brown. Flip chicken and reduce heat until it is completely cooked through. Cut into 1/2” cubes. Warm the beans in a small sauce pan.

Heat tortillas on an open gas flame, flipping once or twice to warm and soften, working towards slight burn marks on both sides; or warm tortillas on both sides in a hot skillet. Lay tortillas on a flat work surface and top with meat, beans and rice, onions, cilantro and hot sauce. Finish with a squeeze of fresh lime juice.

Number of Servings: 4

Per Taco:

Calories: 250 | Total fat: 11 grams | Total carbohydrates: 20 grams | Dietary fiber: 3 grams | Protein: 19 grams