Grilled Chicken Tacos Recipe

4

Ingredients

MARINADE:
2 T. Olive Oil
2 T. fresh Lime Juice
1 t. Chili Powder
1/2 t. Kosher Salt
1/4 t. Black Pepper
5 boneless, skinless Chicken Breasts
In a large glass bowl, whisk the marinade ingredients, add chicken & coat, and cover and refrigerate for 1-2 hours.
SLAW:
1/4 C. Olive Oil
1/8 C. fresh Lime Juice
3/4 t. Kosher Salt
6 C. Green Cabbage, finely shredded
1 C. Fresh Cilantro leaves, roughly chopped
1/2 C. Green Onions, thinly sliced (white & lt. green only)
1 t. Cumin
In large glass or metal bowl, whisk the oil lime juice and salt. Add the remaining slaw ingredients & mix well.
SAUCE:
1/2 C. Sour Cream
1 t. Chipotle Chiles in Adobo, finely chopped
10 Corn Tortillas
1 C. Tomato Salsa
In a small bowl whisk the sour cream & chile. Season with salt and more chile, if desired. Refrigerate the slaw and sauce until ready to serve.

Preparation

Step 1

**Evenly divide the tortillas in 2 foil packets & prepare the grill for direct cooking (medium heat); or can fry on stovetop.

**Remove chicken from bowl & discard marinade. Grill or fry the chicken with lid closed as much as possible. Grill 8-12 minutes, turning once until done. Let the chicken rest for 3-5 minutes. Heat the tortilla packets over direct heat, turning once. Cut the chicken crosswise into thin slices.

6. Assemble tacos: chicken, slaw, salsa & sauce. Fold in half and serve immediately.