Grilled Chicken Tacos
with Chipotle-Avocado Salsa
Serves 4 / Look for canned chipotles in adobo sauce in the
Latino foods section or ethnic foods aisle; these smoky chiles
also are delicious added to omelets or puréed and added to
bean soups. Combining the cooked chicken with the salsa is an
easy fix to the common taco problem of getting a bit of everything in one bite. If you like, add crumbled queso fresco or feta
cheese for added richness.
2 Roma tomatoes, diced
1 medium red onion, finely diced
1 avocado, diced
1 cup coarsely chopped fresh cilantro leaves
1 teaspoon very finely chopped chipotle chile
in adobo, or more to taste
2 tablespoons fresh lime juice
1/4 teaspoon sea salt
3 4-ounce boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil
12 corn tortillas
1. Combine tomatoes, onion, avocado, cilantro,
chipotle chile, lime juice, and salt in a large bowl,
tossing gently.
2. Preheat grill (outdoor or stovetop). Trim any fat
or sinew from chicken. Lay flat between sheets
of waxed paper and gently pound to flatten
slightly. Season with salt and pepper. Pour oil
over chicken, toss to coat evenly, and place on
grill. Cook for about 3 minutes per side, just until
no longer pink inside. Remove to a plate, cover,
and allow to rest for about 5 minutes. Heat tortillas on grill, turning frequently; when hot, slip
into a folded towel to keep warm. Continue heating until all tortillas are warmed.
3. Slice chicken thinly and toss with salsa. Scoop
filling onto a warm tortilla, roll, and eat.
PER SERVING: 398 cal, 31% fat cal, 14g fat, 2g sat fat, 49mg
chol, 26g protein, 46g carb, 8g fiber, 220mg sodium
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