Cilantro-Lime Grilled Chicken Tacos
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ½ cup chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 jalapeño pepper, thinly sliced
- 2 limes
- 2½ lb boneless, skinless chicken breasts
- 2 (11.57-oz) pkg corn tortillas
- 1 small head red cabbage, finely shredded
- 2 cups shredded Monterey Jack cheese
- Fresh Tomatillo Salsa (recipe follows)
- 1 (7-oz) can pickled jalapeño peppers, drained
Instructions
- Stir together cilantro, mayonnaise, oil, garlic, cumin, and jalapeño in a bowl. Grate zest and squeeze juice from lime into cilantro mixture.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season with salt and pepper, if desired; place in a zip-top plastic bag.
- Pour cilantro mixture over chicken. Seal bag, and refrigerate 4 to 6 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discard marinade.
- Grill chicken, covered, 6 minutes per side or until done. Let stand 5 minutes before thinly slicing.
- Heat tortillas according to package directions.
- Serve chicken in tortillas topped with cabbage, cheese, Fresh Tomatillo Salsa recipe, and pickled jalapeños.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
589
|
589
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 43 | 43 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 458 | 458 |
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