Wednesday, August 8, 2018

Fabulous Grilled Chicken Tacos

Simple meals are my favorite. I have been on a simple meals kick lately and been loving not spending quite as much time in the kitchen. This recipe is no joke. I have made it quite a few times for people and every time I run out of food because everybody keeps going back for more...and more. The ingredients are simple, light, and refreshing and really remind me of Southern California. The thing I like best about this taco recipe is the salad you put on top of it. It adds all the flavor and adds freshness. This meal comes together in under 30 minutes which is a huge bonus for those weeknights where you just don't have much energy. ENJOY!

This recipe comes from my all time favorite recipe source SkinnyTaste. This blog is absolutely AMAZING for healthy and always tasty recipes.

For the chicken:

14 oz (4 thin sliced) boneless chicken breast cutlets
1 1/4 tsp seasoned salt (I like Lawry's)
1 tsp olive oil
1 tsp lime juice

For the taco:

2 1/2 cups (4 oz) shredded romaine lettuce
1/2 cup (1 medium) vine ripe tomato, chopped
1/4 loose cup chopped cilantro
1/4 cup thin sliced red onion
1 tsp olive oil
2 tsp lime juice
1/4 tsp kosher salt
pinch fresh black pepper
8 corn tortillas
4 tbsp crumbled Cotija cheese
1 sliced (5 oz) avocado
thinly sliced radishes, for garnish (optional)
4 lime wedges, for serving

1. Season chicken with seasoned salt, olive oil and lime juice and marinate for at least an hour.

2. Heat an outdoor grill or indoor grill pan on medium-high heat.

3. 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.

4. 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.

5. On the grill heat tortillas, turning till they slightly char, about 1 1/2 minutes on each side.

6. Design your taco. Add chicken, lettuce, avocado and top with cotija cheese and radishes if desired, serve with lime wedges.

**Randi's Side Notes**
~ I have made this recipe so many times I don't really measure any of my ingredients anymore. I typically add more lime to the chicken marinade because I love it, and I always put way more Cojita cheese on because it's just darn tasty.

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