Grilled Mexican Chicken Caesar Tacos
1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
2. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3. Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.
4. Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.
Expert Tips: Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges. This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
- 14 g Total Fat
- 3.5 g Saturated Fat
- 0 g Trans Fat
- 60 mg Cholesterol
- 380 mg Sodium
- 12 g Total Carbohydrate
- 2 g Dietary Fiber
- 1 g Sugars
- 12 g Protein
Directions
1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
2. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
3. Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.
4. Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.
Expert Tips: Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges. This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
