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Grilled Chicken Tacos with Lettuce Slaw
Yield: 4 servings
5 from 5 votes

Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Prep Time: 10 mins
Cook Time: 15 mins
marinate time: 1 hr
Total Time: 1 hr 25 mins
Course: Dinner
Cuisine: Mexican
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!

Ingredients

For the chicken:

  • 16 oz 4 thin sliced boneless chicken breast cutlets
  • 1 1/4 tsp seasoned salt (I used Lawry’s Fire Roasted Chili & Garlic)
  • 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 onion1 tsp olive oil
  • 2 tsp lime juice
  • 1/4 tsp kosher salt
  • pinch fresh black pepper
  • 8 corn tortillas
  • 4 tbsp crumbled Cotija cheese
  • 5 ounces sliced (avocado)
  • thinly sliced radishes (for garnish (optional))
  • 4 lime 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.

Nutrition

Serving: 2tacos, Calories: 330kcal, Carbohydrates: 22g, Protein: 33g, Fat: 16g, Cholesterol: 83mg, Sodium: 697mg, Fiber: 5g, Sugar: 2g
WW Points Plus: 9