Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija
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.