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Prep/Cook Time: 30 minutes + marinate time
Servings: 4
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Ingredients
1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breast Tenderloins
1 teaspoon shallots, minced
1 tablespoon lime juice
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon black pepper
Salsa:
1/2 cup tomatillos,diced
1/4 cup tomatoes, diced
1/4 cup red onion, diced
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
6 flour tortillas (small size)
1 carton prepared guacamole
Instructions
- Prepare gas or charcoal grill, or preheat broiler.
- In shallow dish, combine chicken, shallots, lime juice, garlic, cilantro and black pepper; toss gently. Allow chicken to marinate in refrigerator for 2 hours, or overnight.
- Make salsa by combining in medium bowl tomatillos, tomatoes, red onion, jalapeno, lime juice, garlic, cilantro, oregano, cumin and salt. Store, covered, in refrigerator.
- Place chicken on grill or under broiler and cook, about 5 minutes per side, or until done throughout. Remove from heat and cool slightly. Slice chicken on bias into strips. While chicken is grilling, warm tortillas by placing 1 at a time in medium or large frying pan over medium-low heat.
- To serve, spread each tortilla with guacamole, then top with several strips or pieces of chicken and a tablespoon of salsa. Roll into a cone shape and serve immediately
Note
Recipe courtesy of the National Chicken Council
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