CILANTRO TACO GRILL RECIPE

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CILANTRO & LIME GRILLED CHICKEN TACOS - FRESH OFF THE GRID



Cilantro & Lime Grilled Chicken Tacos - Fresh Off The Grid image

Using a quick citrus marinade, these grilled chicken tacos offer a blast of summer flavor. To make campsite prep easier, you can make the cilantro lime marinade ahead of time and store in a small container in your cooler.

Provided by Fresh Off The Grid

Categories     Main Course

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 13

4 boneless skinless chicken thighs (about 1 lb)
2 tablespoons chopped cilantro
2 limes (juice + zest)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon ground coriander
1 tablespoon oil
tortillas
pico de gallo
cheese
cilantro

Steps:

  • Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl (this can be done at home). Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better), or up to two hours.
  • Prepare a grill or campfire for grilling.
  • Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
  • To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy.

Nutrition Facts : Calories 275 kcal, FatContent 11 g, CarbohydrateContent 24 g, ProteinContent 21 g, ServingSize 1 serving

CILANTRO-LIME CHICKEN TACOS RECIPE | EATINGWELL



Cilantro-Lime Chicken Tacos Recipe | EatingWell image

A quick lime marinade does double duty as a sauce in these tangy chicken tacos.

Provided by Sara Haas, R.D.N., L.D.N.

Categories     Healthy BBQ & Grilled Chicken Breast Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 13

1 cup loosely packed cilantro leaves, plus 1/4 cup chopped fresh cilantro, divided
¼ cup olive oil
½ teaspoon lime zest (reserve before juicing limes)
3 tablespoons lime juice, divided
2 tablespoons orange juice
2 cloves garlic, minced
¼ teaspoon salt plus 1/8 tsp., divided
1?¼ pounds thin-sliced boneless, skinless chicken cutlets
1 cup diced tomatoes
1 cup diced strawberries
1 tablespoon minced jalapeño pepper
2 cups baby spinach
8 (6 inch) blue or yellow corn tortillas, warmed

Steps:

  • Place 1 cup cilantro leaves, oil, 2 Tbsp. lime juice, orange juice, garlic, and 1/4 tsp. salt in a food processor or blender; process until smooth. Transfer half the mixture to a small bowl and refrigerate.
  • Place the remaining mixture in a sealable plastic bag and add chicken. Seal and turn to coat the chicken. Refrigerate for 30 minutes to 1 hour.
  • Meanwhile, combine tomatoes, strawberries, jalapeño, lime zest, and the remaining 1 Tbsp. lime juice, 1/4 cup chopped cilantro, and 1/8 tsp. salt in a medium bowl; toss well. Refrigerate until ready to serve.
  • Preheat grill to medium-high. Lightly oil the grill grate (see Tip). Remove the chicken from the marinade (discard the marinade). Grill the chicken until browned and cooked through, 4 to 5 minutes per side. (Alternatively, broil the chicken for 4 to 5 minutes per side.) Let the chicken rest for 5 minutes. Slice into thin strips.
  • To assemble: Place 1/4 cup spinach and a generous 1/3 cup chicken on each tortilla. Top each with about 1 1/2 tsp. of the reserved cilantro mixture and 1/4 cup salsa.

Nutrition Facts : Calories 385 calories, CarbohydrateContent 23 g, CholesterolContent 78 mg, FatContent 18 g, FiberContent 4 g, ProteinContent 32 g, SaturatedFatContent 3 g, SodiumContent 323 mg, SugarContent 6 g

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