Grilled Chicken Tacos
It's all about the topping! When you combine picante sauce with tomatoes and avocado you get a mouthwatering guacamole-style topping that turns simple grilled chicken into something special.
Ingredients
0.5 cup Pace® Picante Sauce
2 teaspoons lemon juice
2 medium avocado, pitted, peeled and diced
1 medium tomato, chopped (about 1 cup)
2 green onion, sliced (about 1/4 cup)
1.75 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
12 flour tortilla (8-inch), warmed
0.75 cup shredded Cheddar cheese
2 teaspoons lemon juice
2 medium avocado, pitted, peeled and diced
1 medium tomato, chopped (about 1 cup)
2 green onion, sliced (about 1/4 cup)
1.75 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
12 flour tortilla (8-inch), warmed
0.75 cup shredded Cheddar cheese
Instructions
Stir the picante sauce, lemon juice, avocados, tomato and onions in a medium bowl.
Season the chicken as desired. Brush the chicken with the oil. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning once during grilling.
Slice the chicken into thin strips and place down center of each tortilla. Top with the avocado mixture and the cheese. Fold the tortillas around the filling. Serve with additional picante sauce.
Season the chicken as desired. Brush the chicken with the oil. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning once during grilling.
Slice the chicken into thin strips and place down center of each tortilla. Top with the avocado mixture and the cheese. Fold the tortillas around the filling. Serve with additional picante sauce.
Grilled Chicken Tacos
It's all about the topping! When you combine picante sauce with tomatoes and avocado you get a mouthwatering guacamole-style topping that turns simple grilled chicken into something s...
Directions
Print
Stir the picante sauce, lemon juice, avocados, tomato and onions in a medium bowl.Season the chicken as desired. Brush the chicken with the oil. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning once during grilling.Slice the chicken into thin strips and place down center of each tortilla. Top with the avocado mixture and the cheese. Fold the tortillas around the filling. Serve with additional picante sauce.
Ingredients
0.5 cup Pace® Picante Sauce2 teaspoons lemon juice2 medium avocado, pitted, peeled and diced1 medium tomato, chopped (about 1 cup)2 green onion, sliced (about 1/4 cup)1.75 pounds skinless, boneless chicken breast halves2 tablespoons vegetable oil12 flour tortilla (8-inch), warmed0.75 cup shredded Cheddar cheese
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