Grilled Chicken Tacos
Tacos are family favorites. Try this grilled version to keep your kitchen cool in the summertime!
Serves 4
Ingredients
3 cups thinly sliced red cabbage
1 cup matchstick cut carrots or grated
½ cup thinly sliced scallions
4 tablespoons fresh lime juice, divided
1 teaspoon salt, divided
⅓ cup low fat sour cream
¼ cup chopped fresh cilantro, plus more for garnish
1 pound chicken breast sliced into strips
1 ½ tablespoons olive oil
1 tablespoon chili powder
8 (8 inch) corn tortillas, warmed
1 jalapeño pepper, thinly sliced
Lime wedges, for serving
Directions
1. Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt; toss to coat.
2. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.
3. Heat a grill pan over high heat or grill outside over high heat. Brush chicken evenly with oil; sprinkle with chili powder and the remaining 1/2 teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan; cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 7 to 8 minutes.
4. Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.
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