Ingredients:

  • 1 cup Baja Blast soda (taco bell stanley cup baja blast flavor)
  • 2 tbsp fresh lime juice (about 1 lime)
  • 2 tbsp pineapple juice
  • 1 tbsp honey or agave nectar
  • 1 tsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Pinch of cayenne pepper (optional)
  • 1 clove garlic, minced
  • 1 lb boneless, skinless chicken breasts or thighs
  • Salt and freshly ground black pepper, to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced fresh tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup crumbled cotija cheese or shredded cheddar
  • Fresh cilantro leaves
  • Lime wedges

Instructions:

  1. Whisk together Baja Blast soda, lime juice, pineapple juice, honey, soy sauce, smoked paprika, cumin, cayenne pepper, and minced garlic to prepare the Baja Blast marinade & glaze.
  2. Season the chicken with salt and pepper, then place in a container and pour the marinade over. Refrigerate for at least 2 hours, turning occasionally.
  3. Preheat the grill to medium-high heat. Remove chicken from the marinade (reserve the marinade) and grill for 6-8 minutes per side until cooked through, brushing with the reserved marinade during the last 2 minutes.
  4. Transfer the chicken to a plate and let it rest for 5 minutes before slicing thinly against the grain.
  5. Warm the tortillas on the grill or stovetop until pliable with lightly charred spots, about 1 minute per side.
  6. Assemble the tacos by layering sliced chicken, shredded lettuce, diced tomatoes, red onion, and crumbled cheese onto the tortillas. Garnish with fresh cilantro and a squeeze of lime.
  7. Serve immediately with extra lime wedges on the side.