Grilled Chicken Tacos Recipe
This super easy Grilled Chicken Tacos Recipe features beautifully seasoned chicken breast with a refreshing mango avocado salsa.
This super easy Grilled Chicken Tacos Recipe features beautifully seasoned chicken breast with a refreshing mango avocado salsa.
- 1/2 tsp salt
- 1/4 cup diced red onion
- 1/2 tsp garlic powder
- 1 lime juice of
- 3 tbsp chopped cilantro
- 1 lb. boneless skinless chicken breast
- 1 tbsp tastefully simpleâ® avocado oil
- 1 tbsp tastefully simpleâ® fiesta seasoning
- 10 corn tortillas warmed
- 1 tbsp cotija cheese crumbled
- 1 large ripe mango diced
- 1 ripe avocado diced
- 1/4 cup diced red bell pepper
- 1 tbsp tastefully simpleâ® salsa mix
- Carbohydrate 19.6275571666643 g
- Cholesterol 26.30835746 mg
- Fat 4.395475872133 g
- Fiber 3.94422666681033 g
- Protein 12.7406653232986 g
- Saturated Fat 0.722406315433324 g
- Serving Size 1 1 taco (132g)
- Sodium 44.4063373833042 mg
- Sugar 15.683330499854 g
- Trans Fat 0.440779065433212 g
- Calories 163 calories
Step-by-step
- Place the chicken breasts between two sheets of parchment paper and pound chicken to an even thickness. Place chicken in either a zip close bag or glass bowl and add the Avocado Oil, Tastefully Simple® Fiesta Seasoning, salt, garlic powder and lime juice. Stir to coat and let marinade for at least 10 minutes, up to 24 hours.
- Heat a grill pan over medium-high heat and brush pan with Avocado Oil to prevent chicken from sticking. Grill on both sides, 3 to 5 minutes, or until chicken is cooked through. Let rest for 5 minutes under foil before slicing.
- Combine the ingredients for the salsa in a mixing bowl and stir to combine.
- Serve the salsa on top of the grilled chicken in the warmed up tortillas. Top with cotija cheese and enjoy!
Why is the center of the chicken breast rubbery while the edges are charred? Uneven thickness causes proteins to cook at drastically different rates over direct heat. Flattening the meat between sheets of parchment paper until it measures an even half-inch throughout guarantees uniform heat transfer across the entire surface. Marinating the flattened protein in citrus juice and oil for at least ten minutes breaks down tough muscle fibers while sealing in moisture before it hits the hot grill pan.
Overcooking remains the single greatest hazard when preparing lean poultry over medium-high heat. Removing the meat precisely when internal temperatures reach 165 degrees Fahrenheit prevents dry, stringy textures. Resting the grilled protein under foil for five full minutes allows escaping moisture to redistribute evenly back into the tissue fibers instead of pooling on the cutting board. Dicing the mango and red bell pepper to match the uniform size of the avocado ensures every bite contains a balanced ratio of fruit sweetness, vegetable crunch, and savory cheese.
