Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija
Prep Time: 10mins
Cook Time: 15mins
marinate time: 1hr
Total Time: 1hr25mins
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:
16oz4 thin sliced boneless chicken breast cutlets
1 1/4tspseasoned salt(I used Lawry’s Fire Roasted Chili & Garlic)
1tspolive oil
1tsplime juice
For the taco:
2 1/2cups4 oz shredded romaine lettuce
1/2cup1 medium vine ripe tomato, chopped
1/4loose cup chopped cilantro
1/4cupthin sliced red onion1 tsp olive oil
2tsplime juice
1/4tspkosher salt
pinchfresh black pepper
8corn tortillas
4tbspcrumbled Cotija cheese
5ouncessliced(avocado)
thinly sliced radishes(for garnish (optional))
4lime wedges(for serving)
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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.