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World & regional flavors

Grilled Chicken Soft Tacos w/ Salsa
Ingredients
1 large onion, cut into 3/4-inch-thick slices
1 1/4 lbs. (about 3) Inspirations Super Trim boneless skinless chicken breast halves
1 1/2 tbsp Nature's Place Organic extra virgin olive oil
3 tbsp Inspirations Monterey Citrus Pepper dry rub
2 medium Nature's Place tomatoes, cored and cut into 1/2-inch chunks
1 tsp minced Nature's Place All Natural Jumbo garlic
1 tbsp fresh lime juice
1/4 cup finely chopped pickled jalapeno, or to taste
1 large ripe Nature's Place Organic frozen avocado dip, peeled, pitted, and cut into 1/2-inch chunks
1/4 cup roughly chopped Nature's Place Organic cilantro leaves
8 each (5- to 6-inch) corn tortillas
8 each lime wedges for garnish (optional)
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Grilled Chicken Soft Tacos w/ Salsa

Grilled Chicken Soft Tacos w/ Salsa

Grilled Chicken Soft Tacos w/ Salsa
  • Servings:Serves 4 (2 tacos per person)
  • Prep Time:35 minutes
  • Cook Time:16 minutes
directions
1. Preheat grill to medium high. Meanwhile, rub onion and chicken with the olive oil. Sprinkle both with the rub and rub it into the surface of each.
2. Grill onions and chicken, covered, over medium-high heat until onions are tender and grill-marked, about 6 minutes per side, and chicken is grill-marked and cooked through, about 7 minutes per side. Transfer onions and chicken to a plate, cover loosely with foil, and let rest for about 5 minutes.When they are cool enough to handle, roughly chop onions and transfer to amedium bowl. Slice the chicken very thin, and set aside.
3. Add tomatoes, garlic, lime juice, jalape?os, avocado, and cilantro to the chopped onions and stir to combine.
4. Wrap 2 stacks of 4 tortillas each in foil and heat on the grill until warm and pliable, about 2 minutes. Transfer warm tortillas to a work surface. Fill each tortilla with a few slices of chicken and a portion of the tomato-avocadosalsa. Fold the filled tortillas, and garnish with lime wedges, if desired. Serve immediately, with any remaining salsa in a bowl on the side.
Source: fresh magazine July, August 2010

 
 
 
 
 
 
 
 
 
 
 
 
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