Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 avocado, diced
- 1 small red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
3. Add chicken breasts to the bowl and coat with the marinade.
4. Place chicken on the grill and cook for 6-8 minutes on each side, or until fully cooked.
5. Remove chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
6. In a separate mixing bowl, combine diced avocado, red onion, jalapeno pepper, cilantro, and lime juice to make the avocado salsa.
7. Warm tortillas on the grill or in the microwave.
8. Assemble tacos by placing chicken strips on the tortillas and topping with avocado salsa.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 330
- Fat: 16g
- Carbohydrates: 24g
- Protein: 25g
- Fiber: 7g
- Sugar: 3g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Corn tortillas can be substituted with flour tortillas or lettuce wraps.
- Red onion can be substituted with white onion or shallots.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add sliced bell peppers or mushrooms to the avocado salsa for extra flavor and texture.
- Top tacos with crumbled queso fresco or cotija cheese.
- Serve tacos with a side of black beans and rice.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing it to keep it juicy.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Double the recipe to make leftovers for meal prep.
Storage instructions:
- Store leftover chicken and avocado salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or on the stovetop until heated through.
- Avocado salsa should not be reheated.
Presentation ideas:
- Serve tacos on a platter with lime wedges and extra cilantro for garnish.
Garnishes:
- Lime wedges
- Extra cilantro
- Queso fresco or cotija cheese
Pairings:
- Mexican rice
- Black beans
- Grilled corn on the cob
Suggested side dishes:
- Mexican street corn salad
- Cilantro lime coleslaw
- Grilled zucchini
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with a little bit of oil before placing it on the grill.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Pollo asado is a popular Mexican dish that translates to "grilled chicken."
Flavor profiles:
- Spicy, tangy, and fresh
Serving suggestions:
- Serve tacos with a cold beer or a margarita.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican