Guedo “Tacos”


  • 4 Chicken (boneless, skinless, flattened)
  • 2 T Garlic Powder
  • 2 t Cumin
  • 2 T Chili Powder
  • 1⁄4 t Oregano
  • 1 ds Ground Cinnamon
  • 4 Lime (Quartered)
  • 1 T Olive Oil
  • 1⁄2 Cabbage (head, core removed and shredded)
  • Tomato (diced)
  • Onion (diced)
  • Radish (sliced)
  • Salsa
  • 1 Lime Juice (Juice of whole lime)


To flatten chicken place breasts between 2 sheets of plastic wrap and pound with the flat side of a meat mallet. This allows the meat to cook evenly. Place the chicken breasts in a zip lock bag and add oil, garlic powder, cumin, chili powder, oregano and lime juice. Refrigerate and allow to marinate at least 1 hour. Remove from marinade and grill until chicken is done. Allow to rest 5 minutes before slicing. Slice into thin strips.

Serve sliced chicken over salads made with shredded cabbage and other garnishes. Make sure you use the lime juice – that’s what make these!

Serves 4


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