Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija
Savor the flavor of grilled chicken tacos generously topped with a refreshing lettuce and tomato slaw, creamy avocado, and crumbled Cotija cheese, all nestled in a perfectly charred tortilla. This dish makes for an effortless dinner option on a busy weeknight!
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Ingredients
- 16 oz 4 thin sliced boneless chicken breast cutlets
- 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
- thinly sliced radishes
- 4 lime wedges
- 1 tsp olive oil
- 1 tsp lime juice
- 1 1/4 tsp seasoned salt
Instructions
- 1
Rub the chicken with seasoned salt, drizzle with olive oil, and squeeze in lime juice; allow it to marinate for a minimum of one hour.
- 2
Preheat your outdoor grill or an indoor grill pan over medium-high heat.
- 3
Lightly grease the grill grates and place the chicken on the grill, cooking for approximately 2 minutes. Flip the chicken and continue grilling for another minute, or until it's fully cooked. Once done, transfer the chicken to a cutting board and cut it into thin strips.
- 4
While the chicken grills, combine the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt, and pepper in a large mixing bowl. Set this mixture aside.
- 5
Warm the tortillas on the grill, flipping them until they develop a slight char, which should take around 1 ½ minutes per side.
- 6
Assemble your tacos by layering in the chicken, lettuce slaw, slices of avocado, and finish with cotija cheese. If you like, add radishes and serve with lime wedges on the side.