Present your tacos on a lovely plate. Yum. Photo/Pamela JP Farmer
4 servings
Grilled Chicken Tacos
1 head butter lettuce for taco shells, placed in refrigerator until ready to serve tacos
3 free-range, boneless and skinless chicken breasts
1 teaspoon cumin
1 teaspoon chili powder
3 cloves finely minced garlic
1 teaspoon each sea salt and pepper
1 tablespoon organic olive oil
½ lemon, juiced
In large plastic bag, add your oil, lemon juice and spices. Seal bag and squish and mush the spices until blended well within the oil and juice. Add your chicken breasts and reseal the bag. Using your hands again, coat the chicken breasts well with the spice mixture.
Place in the refrigerator for 2 hours.
Heat your grill to a medium heat. Grill on both sizes until 165 degrees.
Let rest for 15 minutes and then chop or slice chicken meat for tacos
Salsa
½ fresh organic pineapple, chopped into small pieces
1 cup organic strawberries, chopped
¼ habanero chili pepper, chopped very fine
2 green onions (include the white and green parts), chopped fine
½ cup fresh, organic cilantro, chopped fine
½ large lemon, zested and juiced
1 tablespoon organic, extra-virgin olive oil or avocado oil
2 tablespoons organic apple cider vinegar
Salt and pepper to taste
In medium bowl add your ingredients and mix well. Place in refrigerator and let marinate for 2 hours. The fruit will start to break down and the juices will come out of the fruit. If your fruit is not ripe or not sweet, you can add a bit of honey if needed.
To assemble tacos, open your container of butter lettuce. Carefully remove from container and cut off the bottom of the lettuce. Rise the leaves tenderly. Carefully separate the leaves and lay them on a kitchen towel to dry.
Take one of the larger lettuce leaves and place a smaller leaf on top, layering the lettuce leaves to insure the taco shell won’t fall apart. Place two taco shells on each plate. Spoon in your chicken meat and top with your salsa.
