Grilled Chicken Tacos
  • Grilled Chicken Tacos

Grilled Chicken Tacos

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Prep Time

35mins

time to table icon

Time to Table

35mins

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Serves

4 (2 per serving)

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Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon lime zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 red onion, peeled and cut in 8 wedges
  • 1 tablespoon vegetable oil
  • 2 small ears sweet corn
  • 8 6-inch flour tortillas
  • 1 lime, cut in 8 wedges
  • 1/2 cup Pico de Gallo
  • 3/4 cup Daisy Light Sour Cream

Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon lime zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 red onion, peeled and cut in 8 wedges
  • 1 tablespoon vegetable oil
  • 2 small ears sweet corn
  • 8 6-inch flour tortillas
  • 1 lime, cut in 8 wedges
  • 1/2 cup Pico de Gallo
  • 3/4 cup Daisy Light Sour Cream

Directions

  1. Heat a gas or charcoal grill. Between 2 layers of plastic wrap, pound the chicken breasts with a meat mallet to 1/4-inch thickness.
  2. In a small bowl, mix the chili powder, paprika, lime peel, oregano, sugar and salt. Sprinkle over both sides of the chicken and pat in.
  3. Drizzle all sides of the onions with the oil.
  4. When ready to grill, place the onion wedges and corn on the grill over medium heat.
  5. Grill for 5 minutes. Add the chicken to the grill. Cook for 8 to 10 minutes longer or until the chicken is no longer pink in the center and a thermometer inserted in the center reads 165 degrees, turning once.
  6. Turn the corn and onion wedges frequently to brown on all sides and cook until tender. Remove all the food from grill and cover with foil to keep warm.
  7. Place the tortillas on the grill for about 30 seconds or until warmed, turning once. Cover with foil to keep warm.
  8. To serve, cut the chicken crosswise into thin strips. Separate the onion into layers. Cut the corn from the cobs. For each taco, place the chicken strips in the center of a tortilla; squeeze the lime juice over the chicken. Top with the grilled onions and about 2 tablespoons of corn. Garnish with Pico de Gallo and a dollop of sour cream.
  • Calories:478
  • Cholesterol:106
  • Dietary Fiber:2
  • Protein:38
  • Sodium:1037
  • Total Carbohydrate:45
  • Total Fat:16

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