Grilled Chicken Tacos
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
PAM® Grilling Spray
3 individually frozen boneless skinless chicken breasts (1 to 1-1/2 pounds)
2 tablespoons taco seasoning mix
1/2 lime
1 bag (10 oz each) Birds Eye® Power Blend Southwest Style
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
12 corn or flour tortillas (6 inch), heated
1/2 cup shredded Mexican blend cheese
1 large avocado, pitted, peeled, chopped
1/4 cup fresh cilantro, roughly chopped
chopped red onion, sour cream and lime wedges, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 137 mg | 14% |
Carbohydrate | 39 g | 13% |
Cholesterol | 64 mg | 21% |
Total Fat | 13 g | 19% |
Iron | 2 mg | 12% |
Calories | 385 kcal | 19% |
Sodium | 494 mg | 21% |
Protein | 28 g | 56% |
Saturated Fat | 3 g | 17% |
Sugars | 3 g | 0 |
Vitamin C | 6 mg | 10% |
Spray cold grates of gas grill with grilling spray. Preheat for medium heat.
Rinse chicken to remove ice glaze or thaw completely. Pat chicken dry with paper towels. Season chicken on both sides with taco seasoning. Squeeze lime over chicken.
Grill chicken 10 to 20 minutes, until internal temperature reaches 170°F, turning occasionally. Remove from grill and chop into bite-sized pieces.
Microwave vegetables according to package directions. Pour into a bowl and stir in drained tomatoes. Serve chicken in warm tortillas topped with vegetable blend, cheese, avocado and cilantro. Garnish with onion, sour cream and lime wedges, if desired.
For an easy side, cook Birds Eye® Steamfresh® Original Riced Cauliflower and toss with lime juice and cilantro, or keep it simple and serve with Rosarita® Refried Beans and Frontera® Salsa and chips.
Grilled Chicken Tacos