In my recipe folder was an entrée for Grilled Chicken Tacos, which I believe would make a fabulous Memorial Day dinner menu item, if you still don’t have yours picked out yet for today. The chopped mango and cilantro, added to a container of already prepared salsa and chipotle hot sauce, provided a wonderful, tangy topping for the grilled chicken tenders that were encased by the flour tortillas. Toppings were Mexican cheese, shredded spinach, fat-free sour cream, and avocado.
You’ll never sample a more healthy or more unusual taco stuffing than this one from the pages of a recent Southern Living magazine. This recipe made just enough for a couple of meals before we packed up to say goodbye to loved ones and headed home.
The whole process of preparing, cooking, and assembling occurs lightning-quick (we served with some fresh corn on the cob), so print this one off and head to the grocery right now! You still have time to let Grilled Chicken Tacos make you a super-star for your Memorial Day evening get-together!
Grilled Chicken Tacos
3 tablespoons olive oil
2 tablespoons lime juice
4 teaspoons salt-free chicken grilling seasoning (I used Mrs. Dash brand)
1 1/2 pounds chicken breast tenders
1 (8-ounce) container fresh salsa (your favorite brand)
1 large mango, peeled and chopped
1/4 cup chopped fresh cilantro
2 teaspoons chipotle hot sauce
6 (6-inch) fajita-size flour tortillas, warmed
toppings: shredded Mexican cheese, shredded spinach, chopped avocado, fat-free sour cream
Preheat grill to 300- to 350-degrees (medium) heat. In a zip-top plastic freezer bag combine first three ingredients. Add chicken and turn to coat. Seal and chill for 10 minutes; turn once. Meanwhile combine salsa and next three ingredients. Cover and chill until ready to serve. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, for 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and toppings. Makes 4 to 6 servings.