Grilled Chicken and Fruit Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 53
- Cholesterol
- 227
- Sodium
- 1031
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
2 plums, quartered and pitted
1 nectarine, quartered and pitted
1 medium red onion, cut into 1-inch-thick rings
1/2 red jalapeno
2 tablespoons vegetable oil
Kosher salt
1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
1/2 teaspoon chipotle powder
1/2 teaspoon dried oregano
1/4 cup chopped fresh cilantro, plus whole sprigs for garnish
12 corn tortillas, warmed according to package directions
1 cup shredded romaine or green cabbage
Directions
- Preheat a grill or grill pan over medium-high heat. Toss the plums, nectarines, onions and jalapenos with 1 tablespoon of the oil and 1/2 teaspoon salt in a bowl. Toss the chicken with the chipotle powder, oregano, 3/4 teaspoon salt and the remaining tablespoon oil.
- Grill the fruit mixture, turning occasionally, until the fruit is slightly softened and charred in places and the onions are slightly charred and crisp-tender, 5 to 7 minutes. Transfer to a bowl. Grill the chicken, turning once, until just cooked through, 7 to 8 minutes per side, and then transfer to a cutting board.
- Place the jalapeno and half of the onions in a blender with 2 tablespoons water and blend until smooth. Add about two-thirds of the fruit to the blender and pulse until slightly chunky. Transfer the salsa to a bowl and stir in the cilantro.
- Chop the chicken and the remaining fruit and onions into bite-size pieces. Serve the chicken and fruit mixture in the tortillas topped with the salsa, shredded lettuce and cilantro sprigs.