PREP TIME – 30 MIN
Chicken Grilled Tacos is an easy and flavourful Spring meal to enjoy. Filled with protein and antioxidants, this meal combines both flavor and health benefits.
• 2 pounds skinless, boneless chicken thighs
• 3 medium tomatoes, chopped
• 1/3 cup fresh lime juice
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 12 corn tortillas, warmed
On the side: Shredded Monterey Jack cheese, jarred salsa verde and chopped tomatoes, red onions, avocados and cilantro
In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the purée to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
Preheat a grill pan. Remove the chicken thighs from the marinade and remove access purée. Brush with the oil and add parsley and paprika. Grill over medium-high heat for 2 minutes on each side until lightly charred, then lower heat and grill until the chicken is cooked through, about 20 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, red onions, tomatoes, and cilantro.