Grilled Chicken Tacos

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Easy side: Combine 2 (20.5-oz.) cans refried black beans, 1/2 (8-oz.) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt. baking dish. Top with 2 Tbsp. finely chopped red onion and 1 cup crumbled queso fresco (fresh Mexican cheese). Bake at 450° for 20 to 30 minutes or until cheese melts.

Yield: Makes 4 to 6 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 42 Minutes


Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 4 teaspoons Montreal chicken seasoning
  • 1 1/2 pounds chicken breast tenders
  • 1 (8-oz.) container refrigerated fresh salsa
  • 1 large mango, peeled and chopped
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons chipotle hot sauce
  • 6 (6-inch) fajita-size flour tortillas, warmed
  • Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce

Preparation

  1. 1. Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.
  2. 2. Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.
  3. 3. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.
  4. Note: We tested with McCormick's Grill Mates Montreal Chicken Seasoning.
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