Grilled Chicken Tacos with Orange-Avocado Relish
Prep: 15 minutes plus standing
Grill: 8 minutes • Serves: 4
3-1/2 teaspoons olive oil
2 teaspoons chipotle & roasted garlic or favorite Mexican-style seasoning blend
1 can (11 ounces) Mandarin oranges in light syrup, drained
1/8 small red onion, sliced
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 medium firm-ripe avocado, peeled, pitted and cut into ½-inch pieces
8 (6-inch) flour tortillas
1.Prepare outdoor grill for direct grilling over medium-high heat. Place chicken between plastic wrap on cutting board; with meat mallet, pound chicken to about ¼-inch thick. Rub chicken with 1-1/2 teaspoons oil; sprinkle with 1-1/2 teaspoons seasoning.
2.In medium bowl, toss oranges, onion, cilantro, lime juice, and remaining 2 teaspoons oil and 1/2 teaspoon seasoning; fold in avocado.
3.Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 160°, turning once. Transfer chicken to cutting board; loosely cover with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)
4.Shred chicken. Fill tortillas with chicken and relish.
Approximate nutritional values per serving (2 tacos):
493 Calories, 19g Fat (5g Saturated), 94mg Cholesterol,
522mg Sodium, 41g Carbohydrates, 6g Fiber, 40g Protein
To warm tortillas: On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm.