loaded grilled chicken tacos
INGREDIENTS
2 Pound boneless, skinless chicken breast
2 Tablespoon olive oil
2 Teaspoon chili powder
1 Teaspoon smoked paprika
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cayenne pepper
1 1/2 Teaspoon kosher salt
1 Teaspoon freshly cracked black pepper
1 1/2 Pound plum tomatoes, diced
1 Medium red onion, diced
1/2 Cup cilantro, chopped
1 lime, juiced
kosher salt
2 Whole avocados
1 Tablespoon fresh squeezed lime juice
1/4 Cup finely diced red onion
2 Tablespoon finely chopped cilantro leaves
kosher salt
1/2 Cup sour cream
1 Teaspoon chili powder
1 Tablespoon fresh squeezed lime juice
Pinch kosher salt
12 flour tortillas
1 lime, cut into wedges
1 jalapeno, sliced into rings
Handful fresh cilantro
hot sauce
PREPARATION
Steps
1
For the Marinade: Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).
2
When ready to cook, set temperature to 450℉ and preheat, lid closed for 15 minutes.
3
Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165℉.
4
While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.
5
For the Pico: Combine the diced tomatoes, red onion, cilantro and juice of 1 lime in a small bowl and mix well. Season to taste and set aside.
6
For the Guacamole: Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl with the lime juice until smooth, leaving a few chunks for texture. Next add the red onion, cilantro and give everything a good mix. Season to taste.
7
For the Spiked Sour Cream: Combine all the spiked sour cream ingredients in a small bowl and mix well.
8
Remove the grilled chicken from the grill and let rest for 5 minutes before slicing into thin strips.
9
Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream. Top each taco with sliced jalapeño and fresh cilantro, and serve with lime wedges and hot sauce. Enjoy!