Recipes

Grilled Chicken Tacos Al Fresco

:5 min

:15 min

Serves 6 tacos

2 tbsp Longo’s Essentials Canola Oil

2 tbsp lime juice

4 tsp Longo’s Essentials Chili Powder

1 pkg (450g) Maple Leaf Prime Raised Without Antibiotics Chicken Fillets

1/2 cup prepared guacamole

6 small Longo’s Flour Tortillas

1 cup shredded iceberg lettuce

1 tub (227g) Longo’s Bruschetta, drained

2/3 cup crumbled queso fresco or feta cheese

1/4 cup fresh cilantro

Half a jalapeño pepper, seeded and minced

6 lime wedges (optional)

•Whisk together oil, lime juice and chili powder in large bowl. Add chicken and toss well to coat evenly.
•Grill chicken on preheated greased grill
•over medium-high heat for about 3 minutes per side or until chicken is no longer pink inside and internal temperature reaches 165°F. Remove to a cutting board and let cool slightly before slicing; set aside.
•Spread guacamole evenly over tortillas. Top each with grilled chicken, lettuce, bruschetta and cheese. Sprinkle each with cilantro and jalapeño. Serve with lime wedges, if desired.

To warm up your flour tortillas, place them on the grill for about 20 seconds per side before adding toppings.

Per serving (1 taco): 330 calories