Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija
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!
Foto: SkinnytasteIngredients
- 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
- 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)
Steps
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.
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