1 lb ROCKY® Free Range Boneless Skinless Chicken Breast Filets
cloves garlic, minced
1/3 cup hoisin sauce
1/4 cup fresh lime juice
2 tbsp brown sugar
carrots, peeled & julienned
daikon radish, peeled & julienned
1/2  medium yellow onion, sliced thin lengthwise
1 cup rice vinegar, unseasoned
1 cup water
4 tbsp sugar
3 tsp kosher salt
3/4 cup mayonnaise
1/2 cup cilantro, chopped
1 tbsp fresh lime juice
1/2 tsp kosher salt
corn tortillas, 6 inch
pickled vegetables, drained
2 tbsp cilantro aioli
limes, cut into quarters


1 Whisk together garlic, hoisin sauce, lime juice & brown sugar. In a Ziploc bag pour marinade over chicken. Seal and shake to coat chicken. Place in refrigerator and let marinate for at least 20 minutes or up to 2 hours. Brush cold grill grates with vegetable oil, preheat grill on medium heat for 30 minutes. Place the marinated chicken evenly over the hot grill. Turn chicken 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken reaches 165° internal temperature it is fully cooked. Remove chicken from grill, place on a cutting board and let rest while you warm up the tortillas on the grill.
2 In a bowl large enough to hold the vegetables, whisk together vinegar, water, salt & sugar. Toss all vegetables in the vinegar mixture and let soak for 20 minutes or up to 24 hours. The longer it soaks the better the flavor. Before assembling tacos drain the liquid off the vegetables.
3 In a food processor or blender, blend all ingredients until smooth. Taste and season with more salt if desired. Keep cold in refrigerator until needed.
4 Dice chicken, warm tortillas on grill, 15-20 seconds per side. Divide chicken evenly onto each tortilla, place 1 tbsp. of pickled vegetable, then 1 tbsp. of cilantro aioli on each taco. Serve with a lime wedge and Enjoy!

Courtesy of the Petaluma Food Truck

Save $1.00 on any Rocky® the Free Range Chicken product!