grilled chicken tacos with lettuce slaw avocado and cotija

Dinner
Grilled chicken tacos piled high with a simple lettuce-tomato slaw, avocado, and Cotija cheese on a charred tortilla are a quick weeknight dinner solution!

Ingredients

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  • 16 oz 4 thin sliced boneless chicken breast cutlets
  • 1 1/4 tsp seasoned salt, I used Lawry’s Fire Roasted Chili & Garlic
  • 1 tsp olive oil
  • 1 tsp lime juice
  • 2 1/2 cups 4 oz shredded romaine lettuce
  • 1/2 cup 1 medium vine ripe tomato, chopped
  • 1/4 loose cup chopped cilantro
  • 1/4 cup thin sliced red onion1 tsp olive oil
  • 2 tsp lime juice
  • 1/4 tsp kosher salt
  • pinch fresh black pepper
  • 8 corn tortillas
  • 4 tbsp crumbled Cotija cheese
  • 5 ounces sliced, avocado
  • thinly sliced radishes, for garnish (optional)
  • 4 lime wedges, for serving
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Directions

  1. Season chicken with seasoned salt, olive oil and lime juice and marinate for at least an hour.
  2. Heat an outdoor grill or indoor grill pan on medium-high heat.
  3. Oil the grates and grill about 2 minutes. Turn and cook an additional 1 minute, or until cooked through. Set aside on a cutting board and slice into thin strips.
  4. While the chicken is cooking, in a large work bowl mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt and pepper. Set aside.
  5. On the grill heat tortillas, turning till they slightly char, about 1 1/2 minutes on each side.
  6. Design your taco. Add chicken, lettuce, avocado and top with cotija cheese and radishes if desired, serve with lime wedges.