Tacos with Serrano Marinated Chicken

Some like it Hot, Hot, Hot

Sabado Mexicano

Adjust the heat as directed below:

Tacos with Serrano Marinated Chicken

4 boneless skinless chicken breasts
Juice of 2 large oranges
2 cups Chablis wine
1 small onion, diced
2 garlic cloves, minced
6 Serrano peppers, seeded & finely diced
1/8 teaspoon crushed oregano
1/4 teaspoon dried sweet basil
Olive oil
8 taco shells, cooked
Lettuce, Tomato, Cheese, Relish and Sour Cream if desired

Combine the orange juice, wine, onion, garlic, peppers, oregano and basil in a large storage bag. Add the chicken and marinate overnight.

Drain the liquid and discard from the marinade saving the pepper mixture. Heat a little olive oil in a large skillet and when good and hot, add the chicken cooking it to brown on both sides. Turn the heat down, spoon the marinated peppers over  the chicken, cover and let cook until chicken is tender, about 5 minutes.

Remove chicken and chop or shred into bite size pieces. Return to the skillet and keep warm.

Assemble the tacos with the chicken pepper mixture, top with lettuce, tomato, cheese, relish if desired and sliced avocados and sour cream.

Note: To reduce the heat, use fewer peppers and do not add them to the cooked chicken. Diced green onions can easily replace the peppers during the cooking process.


  1. This is a diffinite keeper sounds fabulous love the marinade...will try for sure thank you!

  2. Oh yummy! Chicken is my favorite but adding the Chablis wine to the marinade is something I would have never thought of. Thanks for the nice idea.

  3. That looks very interesting and delicious. I think I would pile the fillings sky high....yummmy!! Oops ...then I can only make one taco then...hehe

  4. Sound delicious...... Like always your recipe is a keeper:)

  5. This marinade sounds wonderful, especially with the serranos.

  6. I'm learning Mexican food here! Thanks.


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