Summer Chicken Tacos
- Isabel S.
- Jul 22, 2017
- 3 min read
It's that time of year where there's an abundance of fresh veggies from the garden. The possibilities are endless as far as how to use a bountiful harvest and I'm really digging this new salad I used to top of these grilled chicken tacos. I even got this cilantro from my garden! It's the first time I've grown it and I'm obsessed. The flavor is so much bolder straight from the ground! I grilled my chicken on a cast iron grill pan in the house because honestly, I was too lazy to go out in the heat of the afternoon to grill. Let's be honest though, nothing beats an actual charcoal grill when it comes to flavor so please, do what I say not what I do...go outside and grill your chicken. This is basically the same marinade I use on my jackfruit and fish tacos. I love it because it tastes great and it's versatile enough that it takes on its own personality with each type of meat. I have an if it ain't broke don't fix it kinda thing going on with this marinade so forgive me for re-gifting the same thing over and over. Next, maybe I'll try it on beef or portobellos?! Oh the possibilities! If you have favorite taco toppings you can always use them or add to what I've done here but I love the freshness of the cucumber and tomatoes mixed with the other flavors in this recipe. It's like summer wrapped up in a tortilla!
Ingredients
1 lb chicken tenders
2 limes
Chili seasoning
Cayenne
Chili lime seasoning from Trader Joe's (If you have access to it)
Pink sea salt
Garlic powder
Avocado oil (or olive oil)
1-2 avocados
Tomatoes
Purple onion
Garlic
Cucumber
Cilantro
Jalapeño
Sour cream
Corn Tortillas
Directions
Tip- If possible, marinade chicken overnight but try for at least two hrs. If in a pinch you can let it sit while your pan heats up but it will be better marinaded longer.
Place chicken in container you will marinade in. Squeeze juice of one lime and add chili seasoning, chili lime powder, garlic powder, cayenne, sea salt, and a little avocado oil.
Tip- I don't measure this. I use enough to nicely coat the chicken and after I cook it, I taste, and add more seasoning.
Add to a hot grill and cook for about 4-5 minutes on each side. Remove from heat and rest.
While chicken is cooking add smashed avocado, finely chopped purple onion, chopped tomatoes, cilantro, grated garlic, lime juice, sea salt and garlic powder to a bowl a stir to combine.
In another bowl, add chopped cucumber, chopped tomatoes, cilantro, lime juice, and a little salt and stir to combine.
Tip- Use your tastebuds while making these toppings. I use about 1/4 cup onion in my guacamole but add more or less depending on what you like. Remember, you can always add more of something so start small, taste, and adjust as needed.
Soften tortillas in a warm pan with a small amount of oil for about 30 seconds per side.
Shred chicken right before serving.
Assemble the tacos by starting with a layer of sour cream then guacamole. Add shredded chicken and top with cucumber salad. Top it off with a squeeze of lime and jalapeños if you like a little kick!
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