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 30-40 minutes which is a huge bonus for those weeknights where you just don't have much energy. ENJOY!


For the chicken:

3 boneless skinless chicken breast, pounded thin
2 tsp. seasoned salt
2 tsp olive oil
2 tsp lime juice

For the taco:

2 1/2 cups shredded romaine lettuce
1/2 cup 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
4-6 tbsp crumbled Cotija cheese
1 sliced  avocado
thinly sliced radishes, for garnish (optional)
4 lime wedges, for serving

1. Pound chicken breasts so that they are 1/4 to 1/2 inch thick. This ensures that the chicken will cook evenly when grilled.

2. In a deep dish put 1 tsp. of olive oil, and 1 tsp. of lime juice. Season one side of the chicken and place that side down into the olive oil mixture. Season the other side of the chicken with seasoned salt, and top with the remaining olive oil and lime juice and marinate for at least 30 minutes. You can also just combine the olive oil, lime juice, and seasoning salt and pour marinade over the chicken in a Ziplock bag and shake to combine.

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

4. Oil the grates and grill for 3-4 minutes. Turn and cook an additional 1-2 minutes, or until cooked through. You can check the temperature with a meat thermometer. The temperature should be 165°F.  Set aside on a cutting board, let rest, and then slice into thin strips.

5. While the chicken is cooking and resting, in a large work bowl mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt and pepper. Set aside.

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

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

**Randi's Side Notes**
~ Often I will substitute Queso Fresco cheese for the Cotija, only because it is a little cheaper at the store. I find them to taste quite similar.
~ The lettuce mixture saves OK in the fridge, but it does become really soggy. Still has good flavor, but soggy. If I plan to have leftovers, I usually will leave some of the lettuce mixture aside before adding the liquids, and save a little of the liquids as well in a separate container and then combine the next day.
~ This recipe could also be used as a salad. Instead of shredding the romaine lettuce you could simply cut the leaves into smaller bite sized pieces. Add the grilled chicken, avocado, and cheese on top and omit the corn tortilla, or even make crunchy tortilla strips to add in some crunch.

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