Friday, February 10, 2012

Grilled Chicken Tacos

  • 3 Tbsp. olive oil
  • 2 Tbsp. lime juice
  • 4 tsp. Montreal chicken seasoning
  • 1 1/2 lb. chicken breast tenders
  • 8 oz. refrigerated fresh salsa
  • 1 large mango, peeled and chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tsp. chipotle hot sauce
  • 6 (6-inch) fajita-size flour tortillas, warmed
  • Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce
  1. Preheat grill to 300° to 350° (medium) heat.  Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat.  Seal and chill 10 minutes, turning once.
  2. Meanwhile, combine salsa and next 3 ingredients.  Cover and chill until ready to serve.
  3. Remove chicken from marinade, discarding marinade.  Grill chicken, covered with grill lid, 6 minutes on each side or until done.  Serve in flour tortillas with mango salsa and desired toppings. 
For an easy side dish combine 2 (20.5 oz.) cans refried black beans, 1/2 (8-oz) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt baking dish.  Top with 2 Tbsp finely chopped red onion and 1 cup crumbled queso fresco.  Bake at 450° for 20 to 30 minutes or until cheese melts.

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