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1
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package
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1
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teaspoon shallots, minced
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1
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tablespoon lime juice
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1
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clove garlic, minced
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1/4
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cup cilantro, chopped
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1/2
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teaspoon black pepper
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|
|
|
|
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Salsa:
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1/2
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cup tomatillos,diced
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1/4
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cup tomatoes, diced
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1/4
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cup red onion, diced
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|
1
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jalapeno pepper, seeded and chopped
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1
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tablespoon lime juice
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1
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clove garlic, minced
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|
1/4
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cup cilantro, chopped
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|
1/2
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teaspoon dried oregano
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|
1/2
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teaspoon ground cumin
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1/2
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teaspoon salt
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|
|
|
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6
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flour tortillas (small size)
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1
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carton prepared guacamole
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- 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
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Serving Size Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories Total Fat g (0%) Saturated Fat g (0%) Trans Fat g Cholesterol mg (0%) Sodium mg (0%) Total Carbohydrate g (0%) Dietary Fiber g Sugars g Protein g Vitamin A % Vitamin C % Calcium % Iron % * Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
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