Grilled Chicken Tacos with Orange-Avocado Relish
Prep: 15 minutes plus standing
Grill: 8 minutes • Serves: 4
3-1/2teaspoons Weis Quality Pure Olive Oil, divided
2 teaspoons McCormick® A Hint of Sea Salt Mexican Taco Truck Seasoning, divided
4 Chilean Mandarin Oranges, peeled and coarsely chopped
4 thin slices red onion, separated
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 medium firm-ripe avocado, peeled, pitted and cut into 1/2-inch pieces
8 Weis Quality Soft Taco Flour Tortillas, warmed
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 1/4-inch thick. Rub chicken with 1½ teaspoons oil; sprinkle with 1-1/2 teaspoons seasoning.
2.In a medium bowl, toss oranges, onion, cilantro, lime juice, 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:
495 Calories, 19g Fat (5g Saturated), 94mg Cholesterol, 519mg Sodium,
42g Carbohydrates, 7g Fiber, 9g Sugars, 0g Added Sugars, 40g Protein
Mandarin oranges kick up the flavor and vitamin C in this easy weeknight dinner.
Chicken can also be roasted at 400° on a rimmed baking pan sprayed with cooking spray for 10 minutes or until internal temperature reaches 165°.