Grilled Chicken Tacos with Tomatillos and Queso Fresco
- Level: Intermediate
- Yield: 4 servings
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- 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
- Total: 2 hr 35 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 10 min
Ingredients
1/4 cup fresh lime juice
2 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
Nonstick cooking spray
4 (8-inch) flour tortillas
1 pound tomatillos, removed from husk and rinsed
1 tablespoon olive oil
2 cups shredded romaine lettuce
2 ounces queso fresco, crumbled, about 1/3 cup
Chopped onion, cilantro sprigs, and lime wedges for serving
Directions
- 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.