A request for tacos was made. This was going to be an opportunity to use up some small portions of meat I had in the refrigerator and freezer. When I got to thinking about it, the marinade I was making could really be used on any meat, fish, shrimp or vegetable like mushrooms or eggplant should you want to grill something meatless.
I had some lamb chops which seemed like a waste to cut up and use for tacos, but better than having to go and buy more meat I guess. For the girls, I defrosted a couple of boneless chicken thighs. I cut everything into small bite-sized pieces, skewered them, and put the skewers into the below marinade.
2 Garlic cloves, roughly chopped
1/2 Cup chopped red onion
1/3 Cup mango orange juice (or just orange juice)
1 Tbsp olive oil
1 Tbsp brown sugar
2 tsp unsweetened cocoa powder
1 tsp kosher salt
1/2 tsp chili powder
freshly ground pepper
Place everything into a blender and liquify. Marinate the meat for 1-6 hours. Grill over medium high heat, a few minutes per side.
It was a make your own taco affair. Eater's choice of accompaniments: sautéed bell peppers and onion, fresh guacamole, lettuce, tomato, cilantro, sour cream, cotija cheese, fresh lime and Tapatio hot sauce.
Truth be told, I skipped the tortilla and just went with a big salad. Super tasty!