Chicken Achiote Tacos

Directions

1. Whisk together Siete Carnitas Seasoning, achiote paste, orange juice, avocado oil, and apple cider vinegar then pour over chicken thighs.

2. Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. 

3. Preheat your grill for 15 minutes, on medium to medium-low heat. Cook the thighs for 10-12 minutes per side, until they have grill marks and they reach an internal temperature of 165F.

4. While the chicken is cooking, you can also grill the slices of red onion, pineapple, and red bell pepper.

5. Remove the thighs from the grill and allow to rest for at least 5 minutes. Remove the pepper, pineapple, and onion slices once they have grill marks and soften.

6. Warm Siete Chickpea Flour Tortillas also on the grill until they are pliable, just 15-30 seconds per side. Keep warm covered with a kitchen towel.

7. To make the salsa, finely chop or dice the grilled red onion, pineapple, red bell pepper, and cilantro. Place in a bowl and stir with lime juice and Siete Habanero Botana Sauce. Season the salsa with salt and pepper to taste. 

8. Cut chicken thighs into ½” slices against the grain and keep warm until ready to serve.

9. To assemble the tacos, place a few slices of achiote grilled chicken at the base of a tortilla, top with the grilled pineapple habanero salsa, and a couple of slices of avocado.