Grilled Chicken Tacos

By shelliec

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.

Details

Servings 4

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.