Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Grilled chicken tacos piled high with a lettuce-tomato slaw, avocado, and Cotija cheese all served on a charred tortilla. A quick weeknight dinner solution!

We love taco Tuesdays in my house, and I’m not talking about the taco’s that come in a kit! Instead I make all kinds of tacos from scratch, from fish tacos, to slow cooker chicken and black bean tacos, turkey taco lettuce wraps and sometimes we even use picadillo in our tacos.

These grilled chicken tacos are a wonderful addition to our taco rotation, and perfect to make outside on the grill now that the weather is warming up. I set all the fixins out on the table and let everyone make their own. You can double or triple this if you want to feed a crowd. If you don’t have an outdoor grill, no worries! A grill pan works just as good. If you prefer to skip the tortilla, just turn this into a great big salad!

Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Servings: 4 • Serving Size: 2 tacos • Old Pts: 7 • Weight Watchers Points+: 9

Calories: 326 • Fat: 16 g • Protein: 30 g • Carbs: 22 g • Fiber: 5 g • Sugar: 2 g

Sodium: 697 mg • Cholesterol: 83 mg

For the chicken:

  • 14 oz (4 thin sliced) boneless chicken breast cutlets
  • 1 1/4 tsp seasoned salt (I used Lawry’s Fire Roasted Chili & Garlic)
  • 1 tsp olive oil
  • 1 tsp lime juice

For the taco:

  • 2 1/2 cups (4 oz) shredded romaine lettuce
  • 1/2 cup (1 medium) vine ripe tomato, chopped
  • 1/4 loose cup chopped cilantro
  • 1/4 cup thin sliced red onion1 tsp olive oil
  • 2 tsp lime juice
  • 1/4 tsp kosher salt
  • pinch fresh black pepper
  • 8 corn tortillas
  • 4 tbsp crumbled Cotija cheese
  • 1 sliced (5 oz) avocado
  • thinly sliced radishes, for garnish (optional)
  • 4 lime wedges, for serving


Season chicken with seasoned salt, olive oil and lime juice and marinate for at least an hour.

Heat an outdoor grill or indoor grill pan on medium-high heat. Oil the grates and grill about 2 minutes. Turn and cook an additional 1 minute, or until cooked through. Set aside on a cutting board and slice into thin strips.

While the chicken is cooking, in a large work bowl mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt and pepper. Set aside.

On the grill heat tortillas, turning till they slightly char, about 1 1/2 minutes on each side.

Design your taco. Add chicken, lettuce, avocado and top with cotija cheese and radishes if desired, serve with lime wedges.

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27 April 2015 | 11:57 am – Source:


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