Grilled Chicken Tacos
Simple chicken tacos for an easy week night dinner.
Food in Color:
Recipe type: Dinner, Lunch
Cuisine: Mexican
Serves: 4
  • Marinade for the chicken
  • 1 teaspoon chili lime seasoning
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Toppings (salad style)
  • 2 avocados cut into cubes
  • ½ punnet organic cherry tomatoes (10-12 tomatoes)
  • 1 cup frozen organic corn
  • 1 handful of fresh cilantro finely chopped
  • ¼ teaspoon salt
  • Additional topping served separately
  • 1 head of romaine lettuce chopped
  • 10 flour tacos
  1. Place the cutlets in a bowl or deep plate that allows the chicken cutlets to lay flat and have some liquid to swim in.
  2. Season with salt and chili lime seasoning. I used the Trader Joe's seasoning.
  3. Pour 1 tablespoon of olive oil and the juice of half of a lemon on one side of the chicken cutlets.
  4. Repeat on the other side of each cutlet using tongs to turn.
  5. Cover the bowl or plate and allow to marinade whilst preparing the other toppings.
  6. Peel and take out the pip of the avocados.
  7. Dice and place into a salad bowl.
  8. Place the corn into a bowl and fill with water until the corn is covered. Microwave for 3 minutes.
  9. Drain and allow the corn to cool.
  10. Cut the tomatoes in half.
  11. Once the corn is cooled, combine with the avocado and tomatoes.
  12. Add the finely chopped cilantro and add to the toppings salad mix.
  13. Warm the flour tacos in Do each taco individually and then store in a taco warmer.
The flour tacos can be switched for corn if so desired or to keep this gluten free.
This recipe was inspired by the tacos my neighbor brought me. I had had a rough day and she saved it. Thank you @debradoodle.
Recipe by Food in Color at