Grilled Chicken Tacos
Ingredients
- ½ cup chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 Tbsp fresh lime juice
- 2 lb boneless, skinless chicken breasts
- 1 (24-count) pkg soft taco-size flour tortillas
- ½ head iceberg lettuce, shredded
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 (10-oz) container pico de gallo
Instructions
- Whisk together cilantro, mayonnaise, oil, garlic, and lime juice in a medium bowl.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Combine chicken and cilantro mixture in a large zip-top plastic bag. Seal bag, and chill 2 to 4 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done; chop.
- Heat tortillas according to package directions. Serve chicken in tortillas with lettuce, cheese, and pico de gallo.
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