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Cold Brew Marinated Chicken Tacos

Ok I know this sounds like a CRAZY combo, but trust me when I say it's one worth trying. If you're new here I don't mess around when it comes to tacos. I eat them every Tuesday, order them at pretty much every restaurant I go to (if they're on the menu of course!) and will eat them for breakfast, lunch, dinner or a snack!

I've made tacos out of a lot of things, but cold brew marinade was not something I'd had before, so when I saw them on the menu at Common Block Brewing in Medford Oregon, I HAD to try them! These tacos were an 8/10 on flavor, size & presentation. 1 point taken off for flour tortillas (I prefer corn) and the other for too much paprika/spice on top.

Here's my healthier version of cold brew marinated chicken tacos inspired by my visit to Common Block Brewing Co and a recipe from Siete Foods.


  • 8-10 street taco sized tortillas, corn or flour

  • 1 lb Boneless, skinless Chicken thighs or breasts


  • 2 tbsp olive oil

  • 2 tsp minced garlic

  • 2 tbsp dried minced onion or 1/2 tbsp onion powder

  • 2 tbsp apple cider vinegar

  • 2 tbsp Soy Sauce or coconut aminos

  • 1 tbsp Honey or maple syrup

  • 1 tbsp smoked (not hot) Chili Powder or paprika

  • Juice of 1 lime, about 2 tbsp

  • 1 tsp Cumin

  • 1 cups cold brew coffee, nitro cold brew or coffee flavored stout (more if needed to fully submerge chicken in marinade

  • lime wedges, chopped cilantro, avocado, pico de gallo or salsa if desired to garnish

Slaw Ingredients

  • 1/3 cup 2% or nonfat plain Greek yogurt

  • 1 tbsp honey or maple syrup

  • 1 tbsp lemon juice

  • 1 tbsp apple cider vinegar

  • ¾ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • Dash of hot sauce

  • 2 cups shredded cabbage or coleslaw mix


  1. add olive oil, garlic, onion, vinegar, honey, chili powder, lime juice, cumin and coffee to a shallow baking dish or a large plastic bag, mix to combine. Add chicken pieces and submerge in the marinade.

  2. Return chicken to the refrigerator and let sit for 30 mins to up to 24 hours.

  3. Grill chicken, bake at 350 for 25-30 minutes or cook in a large skillet or pan until it reaches an internal temp of 165 degrees. Let cool for 10 minutes. Shred with a fork or chop into small pieces.

  4. While chicken cooks make the slaw. Combine yogurt, honey, lemon juice, cider vinegar, salt, pepper, and hot sauce in a large bowl. Stir. Add cabbage and toss until coated. set aside.

  5. To serve: add chicken to warmed tortillas, top with slaw, and garnish as desired!

Are you going to try this? Save it to Pinterest so you don't forget it!



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