The Chronicle -

By Cheryl Richard
Chronicle Columnist 

Grilled Chicken Tacos - Grilled chicken tacos served on butter lettuce, topped with a zesty strawberry-pineapple salsa


July 4, 2019

Photo/Pamela JP Farmer

Present your tacos on a lovely plate. Yum.

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 br...

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