Zutaten für Grilled Chicken Soft Tacos
- Extra Virgin Olive Oil
- Fresh Lime Juice
- Chili Powder
- Kosher Salt
- Fresh Ground Black Pepper
- Tomatoes
- Avocado
- Green Onions
- Fresh Cilantro
- Jalapeno
- Lime Juice
- Monterey Jack Cheese
- Iceberg Lettuce
- 1/2 cup sour cream
- 2 tablespoons milk
- 1 can (15oz) black beans, drained and rinsed
- Soft Taco Size Flour Tortillas
- Boneless Skinless Chicken Thighs
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Zubereitung von Grilled Chicken Soft Tacos
- **Marinate the Chicken (Prep time: 5 min):** In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Prepare the Chicken:** Rinse 1.5 lbs boneless, skinless chicken thighs under cold water and pat dry with paper towels.
- **Marinate Overnight:** Place the marinated chicken in a resealable zip-top bag and refrigerate overnight (or for at least 4 hours).
- **Make the Salsa (Prep time: 10 min):** Combine 1 cup chopped tomatoes, 1/2 cup chopped onion, 1/4 cup chopped cilantro, 1 jalapeño pepper, finely minced (remove seeds for less heat), 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl.
- **Prepare the Sour Cream Mixture (Prep time: 2 min):** In a small bowl, gently combine 1/2 cup sour cream with 2 tablespoons milk.
- **Grill the Chicken (Cook time: 10-12 min):** Preheat your grill to medium-high heat. Grill the chicken for 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C), turning once.
- **Cut and Assemble:** Let the chicken rest for 5 minutes, then cut into bite-sized pieces.
- **Assemble the Tacos:** Warm the soft tortillas according to package directions. Fill each tortilla with grilled chicken, 1/4 cup shredded cheese (e.g., cheddar, Monterey Jack), 1/4 cup drained canned black beans, a dollop of the sour cream mixture, salsa, and shredded lettuce to taste.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
59g
Carbs
15g
