Super Fast
Grilled Cilantro-Lime Chicken Tacos
Creamy Red Slaw and Grilled Corn
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 1 Tbsp honey
- 2 cloves garlic, minced
- 1 Tbsp lime zest
- 3 Tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- ¼ tsp salt
- ¼ tsp pepper
- 6 fajita-size whole-grain corn tortillas, heated
- 1 avocado, sliced
Instructions
- Place chicken in a large zip-top plastic freezer bag. Stir together oil, honey, garlic, lime zest, lime juice, and cilantro. Set aside 2 Tbsp marinade. Pour remaining marinade over chicken in bag; chill 30 minutes to 2 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade; sprinkle with salt and pepper. Grill, covered, 4 to 5 minutes per side or until done. Let stand 10 minutes before thinly slicing.
- Divide chicken among tortillas; top with Creamy Red Slaw recipe and avocado.
Side Dish Ingredients
- 1 cup shredded red cabbage
- 2 Tbsp olive-oil mayonnaise
- 2 Tbsp sour cream
- ½ Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 ears corn, shucked
Side Dish Instructions
- Place cabbage in a large bowl. Stir together mayonnaise, sour cream, lime juice, cilantro, ½ Tbsp oil, and ¼ tsp each salt and pepper. Pour dressing over cabbage, and toss; let stand at least 30 minutes.
- Meanwhile, preheat grill to medium-high heat. Brush corn with ½ Tbsp oil, and sprinkle with ¼ tsp each salt and pepper. Grill, covered, 5 to 8 minutes, turning occasionally, or until corn is charred and tender.
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