12 GLORIOUS GRILLED TACOS FOR THIS SUMMER’S TUESDAYS ...
Steps:
GRILLED CHICKEN TACOS RECIPE | ALLRECIPES
These grilled chicken tacos are full of fresh flavor! I love this recipe because it can be easily modified for the number of guests/family members you have. I honestly don't really measure the seasonings either but I love the combination of these spices with just a hint of the cinnamon! Yummy!
Provided by Yummy Yummy in your Tummy!
Categories Main Dishes Taco Recipes
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Season chicken breasts with chili powder, garlic, cinnamon, and cumin.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill chicken breasts until no longer pink in the center, about 5 minutes per side. Cut grilled chicken into chunks or strips.
- Mix avocados, cucumber, red onion, and lime juice together in a bowl.
- Divide grilled chicken, avocado mixture, salsa, cabbage, cheese, and cilantro among warmed tortillas.
Nutrition Facts : Calories 682.6 calories, CarbohydrateContent 70.8 g, CholesterolContent 70.2 mg, FatContent 33.3 g, FiberContent 8.3 g, ProteinContent 29 g, SaturatedFatContent 11.6 g, SodiumContent 1134.8 mg, SugarContent 1.5 g
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Taco Tuesdays just got a serious upgrade with our delicious grilled octopus tacos recipe. Our tender, cooked octopus tentacles makes assembling these a breeze. We quickly grill the octopus tentacles to pick up a little smokey sear, then stuff them into tortillas with crispy radish and creamy avocado. You can also make these octopus tacos without a grill, just follow our simple directions below.
From fultonfishmarket.com
- 1. Heat your grill to medium heat. If you're not using a grill, heat a griddle pan or skillet over medium heat. 2. Lightly oil the octopus tentacles. Cook on the grill for 2 minutes, then flip and cook for another 2 minutes until lightly charred. If cooking indoors, cook for the same amount of time on your griddle pan or skillet. 3. Remove and slice into 1-2 inch pieces. 4. Serve in tortillas, top with diced white onion, avocado, radish and red cabbage. Serve with lime wedges and cilantro.
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