Ingredients
Scale
- 4 - 4 oz chicken breasts
- 3 garlic cloves chopped
- 1 lime
- 1 tsp salt
- 8 tortillas
- 1 green onion
- 1/2 C shredded carrots
- 2 Cups shredded lettuce
- 1 C shredded sharp cheddar
- 1 tomato diced
- 1 C mayo
- 2 TBSP Sriracha sauce
Instructions
- Add juice of 1 lime, chopped garlic along with chicken breast in a bowl and combine.
- Refrigerate covered for at least 1 hour.
- Place chicken breasts on a hot grill and cook for 5 minutes over medium high heat. Flip chicken over and cook an additional 4 minutes.
- Remove from grill and allow to rest for 5 minutes.
- Slice chicken breasts, very thin and keep warm by covering and placing them in a warm place until ready to assemble.
- Prepare lettuce slaw by adding lettuce, carrots, diced green onions, and 1 tsp of lemon juice. Refrigerate until ready to serve.
- To prepare Sriracha Aioli: simply combine mayo, sirachia and 1 tbsp lemon juice.
- To assemble taco: place corn tortillas on hot grill or stove top for 20-30 seconds.
- Add chicken mixture, lettuce mixture, and sirachia mayo to tortillas and top with shredded cheese and tomatoes.
- Serve with a great pineapple jalapeño margarita
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: entrée
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 taco
- Calories: 354
- Sugar: 2.5 g
- Sodium: 672.1 mg
- Fat: 27.4 g
- Carbohydrates: 18.9 g
- Protein: 9.5 g
- Cholesterol: 38.2 mg