Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Skinnytaste.com

Servings: 4 • Serving Size: 2 tacos • Calories: 326 • Fat: 16 g

  • Protein: 30 g • Carbs: 22 g • Fiber: 5 g • Sugar: 2 g Sodium: 697 mg • Cholesterol: 83 mg

For the chicken:

  • 14 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
  • 1 sliced (5 oz) avocado
  • thinly sliced radishes, for garnish (optional)
  • 4 lime wedges, for serving

Directions:

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.

Chopped Asparagus Salad

Yield: serves 6-8

Calories: 183.6 Protein: 5.7g Fat: 10.9g Carbohydrates: 16.9g Fiber: 3.85 g
Sodium: 170 mg

Ingredients

• 1/2 pound trimmed asparagus (asparagus that has already had the lower 1/3 cut off)
• 15 ounce can chickpeas (or other bean) well rinsed and drained
• 1 carrot, peeled and chopped
• 5 radishes, trimmed and cut into wedges or chunks
• 1 cucumber, chopped
• 1/2 cup chopped red onion
• 1/2 cup cherry tomato halves (cut in wedges if they are larger)
• 1/2 cup colorful bell peppers, chopped
• 1/2 cup black olives
• 1/4 cup roasted red peppers (from a jar) chopped
• salt and fresh cracked pepper to taste
• 1/2 cup crumbled feta cheese
Garnish with fresh thyme

Dressing Ingredients
• 1/4 cup extra virgin olive oil
• 1/8 cup red wine vinegar
• juice of 1/2 lemon
• 1/4 tsp dried thyme
• pinch of salt and pepper

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