Dennis Prescott

Taco Night. Yes Please.

There are few things on this beautiful planet as universally crowd pleasing as the Almighty Taco. Handheld Perfection. Happiness in a tortilla. Good Night! SO good.

After an overnight flavour chill in the fridge, these Loaded Grilled Chicken Tacos come together in a flash. Grilled Chicken, Fresh Pico, Guacamole, and kissed with Traeger wood-fired deliciousness, these Tacos are a guaranteed hit!

Loaded Grilled Chicken Tacos

Makes 4 to 6 servings

Grilled Chicken

2 pounds boneless-skinless chicken breasts

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon ground cayenne

1 ½ teaspoons kosher salt

1 teaspoon fresh cracked black pepper

Pico De Gallo

1 ½ pounds ripe plum tomatoes, diced

1 medium red onion, diced

1 jalapeno, finely diced

½ cup fresh cilantro leaves, chopped

Juice of 1 lime

Kosher salt, to taste

Guacamole

2 ripe avocados

1 tablespoon fresh squeezed lime juice

¼ cup finely diced red onion

2 tablespoons finely chopped cilantro leaves

Kosher salt, to taste

Spiked Sour Cream

½ cup sour cream

1 teaspoon chili powder

1 tablespoon fresh squeezed lime juice

Pinch of kosher salt

To Build

10 – 12 flour tortillas (scratch-made is best. Recipe? Head here)

1 lime, cut into wedges

1 – 2 jalapenos, sliced

Handful of fresh cilantro

Your favourite hot sauce 

1. Marinade time! Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).
2. If making fresh tortillas, crack on with that business now. Not necessary, but incredibly delicious.  
3. When ready to cook, start the Traeger Grill on Smoke with the lid open until the fire is established (about 4 to 5 minutes). Set the temp to 450 degrees F and preheat, lid closed, 10 – 15 minutes.
4. Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165 degrees F. Rest the grilled chicken for 5 minutes before slicing into thin strips.
5. While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.
6. Combine all the pico ingredients in a small bowl and mix well. Set aside. Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl until smooth, leaving a few chunks for texture, then add the remaining guacamole ingredients and give everything a good mix. Lastly, combine all the spiked sour cream ingredients in a small bowl and mix well. Toppings done.
7. Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream. Top each taco with sliced jalapeno and fresh cilantro, and serve with lime wedges and hot sauce. Taco Night, done right. Delicious!