Cilantro-Lime Grilled Chicken Tacos
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- ½ cup chopped fresh cilantro
- ¼ cup mayonnaise
- Grated rind and juice of 2 limes
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 jalapeño pepper, thinly sliced
- 2½ lb boneless, skinless chicken breasts, pounded to ½-inch-thickness
- 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, lime rind, lime juice, oil, garlic, cumin and jalapeño.
- Season chicken with salt and pepper; place in a resealable plastic bag. Pour cilantro mixture over chicken.
- Seal bag, and marinate in refrigerator 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 chicken.
- Heat tortillas according to package directions.
- Serve chicken in tortillas topped with cabbage, cheese, Fresh Tomatillo Salsa and jalapeños.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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