Grilled Chicken Tacos with Tomatillos and Queso Fresco
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Level:Intermediate
Total: 2 hr 35 min
Prep: 25 min
Inactive: 2 hr
Cook: 10 min
Yield:4 servings
Nutritional Analysis
Per Serving
Calories
365.5
Total Fat
11 grams
Saturated Fat
2.6 grams
Cholesterol
70 milligrams
Sodium
517 milligrams
Carbohydrates
34 grams
Dietary Fiber
4 grams
Protein
33 grams
These chicken tacos feature boneless, skinless chicken breasts in a bold and flavorful way: marinated and served alongside grilled, tangy tomatillos. Make crispy tortillas without frying by charring them on the grill for a slightly crisp but smoky flavor.
Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray.
Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.
Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken.
Coarsely chop the tomatillos and toss with oil and salt to taste. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco. Serve with onion, cilantro sprigs, and a lime wedge if desired.
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