GRILLED CHICKEN TACOS AL FRESCO
RECIPE TYPE
Chicken, Under 30 min
SERVES
6 tacos
Prep time: 5 min
Total time: 15 min
Ingredients
INGREDIENTS
2 tbsp Longo’s Essentials Canola Oil |
2 tbsp lime juice |
4 tsp Longo’s Essentials Chili Powder |
1 pkg (450g) Maple Leaf Prime Raised Without Antibiotics Chicken Fillets |
1/2 cup prepared guacamole |
6 small Longo’s Flour Tortillas |
1 cup shredded iceberg lettuce |
1 tub (227g) Longo’s Bruschetta, drained |
2/3 cup crumbled queso fresco or feta cheese |
1/4 cup fresh cilantro |
Half a jalapeño pepper, seeded and minced |
6 lime wedges (optional) |
Directions
DIRECTIONS
Whisk together oil, lime juice and chili powder in large bowl. Add chicken and toss well to coat evenly.
Grill chicken on preheated greased grill
over medium-high heat for about 3 minutes per side or until chicken is no longer pink inside and internal temperature reaches 165°F. Remove to a cutting board and let cool slightly before slicing; set aside.
Spread guacamole evenly over tortillas. Top each with grilled chicken, lettuce, bruschetta and cheese. Sprinkle each with cilantro and jalapeño. Serve with lime wedges, if desired.
A Dash of Advice
To warm up your flour tortillas, place them on the grill for about 20 seconds per side before adding toppings.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATIONPer serving (1 taco): 330 calories
Protein 23g | Fibre 2g |
Fat 18g | Sugar 3g |
Carbs 21g | Sodium 830mg |
