Chicken Tacos

A little hung up on this boneless / skinless Chicken Kabob thing but we're just enjoying it so much we're finding more and more uses for it. I used Mojo Grillo marinade for 3 hours and I credit the marinade for keeping the meat moist. I cooked it on the grill at 425 for about 30 min turning a few times. We never ever order chicken tacos anywhere when eating out and considering that what we make at home almost always is better than the top restaurants, doing these tacos would be a good choice for us. I grilled the chicken to 165 and chopped it before frying it in a little olive oil. Cooking meat twice is common in Mexican cooking around here and it sure adds more flavor especially cooking with wood, as you might imagine. Something else we learned a long time ago is that lightly sautéed onions as opposed to chopped onion on your tacos is a nice change and you want them to still have a little crunch to them, so you need to start with hot skillet. These were served with Salsa Verde, Cilantro, avocado, and Lemon (we like it better than lime). A good crumbling cheese like Feta would have been a great addition.