It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

GRILLED CHICKEN STREET TACOS

GRILLED CHICKEN STREET TACOS
My family goes crazy for these grilled chicken tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.
The past two weeks we have been using our grill to make dinner almost every single night. We’re a little obsessed. Nothing says summer to me like kids playing in the sprinklers in the backyard while Jeff and I heat up the BBQ and cook an amazing dinner.
I love all of the fresh foods of summer. We LOVE any type of kebabs on the grill (these Cajun Chicken and Sausage Kebabs are Jeff’s all-time favorite). A huge family favorite are these Hawaiian Chicken Teriyaki Bowlsand we also love making grilled pizza or grilling steaks and hamburgers.
These chicken tacos are also at the top of our list of favorites. They are so incredibly flavorful and EASY to make. You can make the marinade several days in advance, if you want, and you could even marinate the chicken the night before.

WHAT ARE STREET TACOS?
Mexican street tacos are smaller tacos, typically served on corn tortillas. They are small in size, making it easier for a “street traveler” to enjoy a quick meal. The filling is served on two small corn tortillas so that they don’t rip or tear when piled high with toppings.

SOME TIPS FOR THIS RECIPE:
GRILL WITH CHICKEN THIGHS.
I like using chicken thighs because they’re a little more forgiving on the grill–they are super flavorful and don’t dry out as easily as chicken breasts. That said, you can definitely use chicken breasts for this recipe, just be careful not to cook them too long.

LET THE MEAT REST.
Whatever cut of chicken you decide to use, let the meat REST for a few minutes before chopping it up. This is super important in allowing the meat to absorb all of the yummy juices before you cut into it. (The same goes for pretty much any other meat/steak you cook).

FOR THE TORTILLAS:
Corn tortillas are the BEST to use for these chicken street tacos. I love these mini corn tortillas that are specifically intended for street tacos, but you can use regular corn tortillas instead. I usually heat my corn tortillas on a griddle or skillet for a few minutes on each side.
You could even throw them on the grill for a few seconds. The microwave is my least favorite way to warm corn tortillas because they stay soft and flimsy, allowing them to fall apart easier when you add all of your taco toppings.

FRESH PICO DE GALLO IS A MUST!
As with most tacos, the toppings are a key part of the awesomeness, and this homemade pico de gallo is the perfect accompaniment to these! It’s incredibly easy to make yourself, or you can even buy a small container from the grocery store (usually in the produce section).
As a last resort you can substitute regular salsa, but these really are soooo good with fresh pico.
Hope you enjoy these AMAZING grilled chicken street tacos as much as we do! We love them with a side of authentic Mexican rice (of course!), grilled corn on the cob and fresh watermelon. That’s a five star meal right there!

CONSIDER SERVING WITH:
Authentic Mexican Rice
Homemade Refried Beans
Pico de Gallo

Grilled Chicken Street Tacos
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo. These are the BEST chicken tacos!
Course: Main Course
Cuisine: Mexican
Keyword: chicken taco seasoning, easy chicken tacos recipe, mexican street tacos
Unit: clove, cup, mini, pound, Tablespoon, teaspoon
Servings: 4
Calories: 241 kcal
Author: Lauren Allen

Ingredients
  • 1.5 pounds boneless skinless chicken thighs
  • 20-22 mini white corn tortillas , warmed on a skillet*
  • Pico de gallo
  • 1 /2 cup fresh cilantro , chopped
  • fresh lime juice
  • hot sauce , optional (our favorite for Mexican food is Valentina)
  • sour cream , optional
For the Marinade:
  • 4 Tablespoons orange juice
  • 2 Tablespoons apple cider vinegar
  • 1½ Tablespoons lime juice
  • 3 cloves garlic , minced
  • 1½ Tablespoons ancho chili powder or chipotle chili powder
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • freshly ground black pepper
Instructions
  1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. 
  2. Refrigerate for at least 1 hour or up to overnight.
  3. Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill. 
  4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees). 
  5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
  6. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
Serve with a side of Mexican Rice or another Mexican side dish.
Recipe Notes
*you don’t have to double-up on the tortillas to serve them. If you choose not to, then you only need about 10-12.
Tips for making perfect street tacos are listed above in the post!



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