Mexico City Chicken Street Tacos, Chips and Guacamole, Lemon Chia Sparkling Water

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Mexico City Chicken Street Tacos, Chips and Guacamole, Lemon Chia Sparkling Water

Prep Time 30

Cook Time 20

Servings

Calories 621kcal

Ingredients

Cilantro-Lime Grilled Chicken

2 tsp Extra-virgin olive oil
1 Lime juiced
1 clove Garlic minced
1/2 tsp Ground cumin
1/4 tsp Red pepper flakes crushed
1 tsp Honey
2 TBSP Fresh cilantro coarsely chopped
6 oz Chicken breast boneless skinless butterflied

Tortilla Chips and Guacamole

1 Avocado pitted
2 tsp Fresh cilantro chopped
1 clove Garlic minced
1 tsp Ground cumin
1 TBSP Lime juice
1/8 tsp Salt to taste
1 oz Tortilla chips

Tacos

¼ cup Yellow onion diced
½ cup Fresh cilantro chopped
1/2 cup Salsa verde homemade (see below) or low sodium store bought
2 wedges Lime
4 Soft corn tortillas

Lemon Chia Sparkling Water

24 oz Sparkling water
1 Lemon sliced
2 tsp Chia seeds
Ice cubes optional

US Customary - Metric

Instructions

Prep all ingredients per the instructions above.
In a bowl, whisk together olive oil, lime juice, garlic, cumin, crushed red pepper flakes, honey, and cilantro. Add the chicken and coat well with the marinade. Refrigerate for at least 30 minutes.
Make the guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, cumin, and lime juice. Season with salt. Refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat.
Grill the chicken on both sides to an internal temperature of 160°F (74°C). Remove from heat and let rest for 2 -3 minutes before slicing or shredding.
Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla shell for 20 seconds per side until soft and pliable.
Assemble the tacos by filling the taco shells with chicken, onion, cilantro, and salsa verde.
Combine sparkling water, lemon slices and chia seeds. Stir well and let sit for 2 - 3 minutes for the chia to bloom. Serve with ice if desired.
Serve tacos with lime wedges, tortilla chips, guacamole, and lemon chia sparkling water.

Notes

4 tomatillos, husked and rinsed
1 garlic clove
2 TBSP white onion
2 TBSP fresh cilantro
1 TBSP lime juice
1–2 TBSP water, as needed to blend

Instructions

Roast or broil the tomatillos until softened and lightly charred, about 6–8 minutes. Blend with garlic, onion, cilantro, lime juice, and 1 TBSP water. Add another tablespoon of water only if needed for consistency.

Nutrition