Delicious Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Compliments of Skinnytaste.com

Servings: 4 • Serving Size: 2 tacos 

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 onion
1 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

Directions:
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.

ENJOY!