Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija
User Reviews
5
Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija
Description
The recipe starts with chicken breast cutlets seasoned with seasoned salt, olive oil, and lime juice, then marinated for at least an hour to develop flavor and tenderize the meat. The chicken is grilled quickly over medium-high heat until cooked through and slightly charred, then sliced thinly for easy eating.
Meanwhile, a fresh lettuce slaw is assembled combining shredded romaine, chopped tomato, chopped cilantro, thinly sliced red onion dressed with olive oil, lime juice, salt, and pepper. This mixture adds crunch and brightness to the tacos. Corn tortillas are warmed and lightly charred over the grill for a subtle smoky flavor and pliability.
To assemble, tortillas receive the sliced grilled chicken, then a portion of the lettuce slaw, followed by sliced avocado and crumbled cotija cheese. Radish slices can be added for extra garnish and crunch. Lime wedges are served alongside to squeeze over for additional acidity and freshness.
The tacos present a well-balanced combination suitable for casual meals or gatherings, with the smoky grilled chicken complementing the tangy slaw and creamy avocado and cheese. The grilled elements and seasoning give a layered taste experience.
Ingredients
- 16 oz chicken breast 4 thin sliced boneless cutlets
- 2 1/2 cups romaine lettuce 4 oz shredded
- 1 1/4 tsp seasoned salt (I used Lawry’s Fire Roasted Chili & Garlic)
- 1/2 cup tomato medium vine ripe, chopped
- 1 tsp olive oil
- 1/4 cilantro loose cup, chopped
- 1 tsp lime juice
- 1/4 cup red onion thin sliced red onion, 1 tsp olive oil
- 1/4 cup olive oil thin sliced red onion, 1 tsp olive oil
- 2 tsp lime juice
- 1/4 tsp kosher salt
- pinch black pepper fresh
- 8 corn tortillas
- 4 tbsp cotija cheese crumbled
- 5 ounces sliced (avocado)
- radish for garnish (optional, thinly sliced
- 4 lime for serving, wedges
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 330kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 697mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
