Description
Grilled chicken tacos piled high with a lettuce-tomato slaw, avocado, and Cotija cheese all served on a charred tortilla. A quick weeknight dinner solution!
Yield: 4servings | Serving Size: 2tacos
Ingredients
For the chicken:
16oz4 thin sliced boneless chicken breast cutlets
1 1/4tspseasoned salt, I used Lawry’s Fire Roasted Chili & Garlic
1tspolive oil
1tsplime juice
For the taco:
2 1/2cups4 oz shredded romaine lettuce
1/2cup1 medium vine ripe tomato, chopped
1/4loose cup chopped cilantro
1/4cupthin sliced red onion1 tsp olive oil
2tsplime juice
1/4tspkosher salt
pinchfresh black pepper
8corn tortillas
4tbspcrumbled Cotija cheese
5ouncessliced, avocado
thinly sliced radishes, for garnish (optional)
4lime wedges, for serving
Instructions
- Season chicken with seasoned salt, olive oil and lime juice and marinate for at least an hour.
Heat an outdoor grill or indoor grill pan on medium-high heat.
- Oil the grates and grill about 2 minutes. Turn and cook an additional 1 minute, or until cooked through. Set aside on a cutting board and slice into thin strips.
- While the chicken is cooking, in a large work bowl mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt and pepper. Set aside.
- On the grill heat tortillas, turning till they slightly char, about 1 1/2 minutes on each side.
- Design your taco. Add chicken, lettuce, avocado and top with cotija cheese and radishes if desired, serve with lime wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 2tacos, Calories: 330kcal, Carbohydrates: 22g, Protein: 33g, Fat: 16g, Cholesterol: 83mg, Sodium: 697mg, Fiber: 5g, Sugar: 2g
