Grilled Chicken Taco Al Fresco
Celebrate summer with this fresh and easy grill recipe.
Ingredients
1 pkg Maple Leaf Prime Raised without Antibiotics Chicken Fillets
½ Jalapeno, deseeded and minced
½ lime, juiced
½ cup guacamole, prepared
¾ cup Cotija or queso fresca, crumbled
1 cup Longo’s bruschetta
1 cup ice berg lettuce, shredded
1 ½ tbsp chili powder
1 tbsp (15 mL) vegetable oil
6 soft tortillas, 6 inch
Cilantro
Directions
Preheat grill to medium high heat.
In a bowl toss chicken with oil, lime juice and chili powder.
Grill chicken 3 to 4 minutes per side turning frequently until an internal temperature of 165 degrees is reached.
Roughly chop cooked chicken into chunks and set aside.
To assemble tacos divide guacamole and spread onto each tortilla. Arrange chicken over top followed by lettuce, cheese and bruschetta mixture.
Sprinkle jalapeno onto tacos and garnish with fresh cilantro.
Squeeze additional lime juice over top if desired.
Tip: Lightly grill your tortillas before assembling, about 20 seconds per side! Serve with Spanish rice.
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Honesty is
our policy
We answer everything
you want to know about our food.
