Grilled Chicken Taco Bar
In The Refrigerated Meat Case
Grilled Chicken Taco Bar
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 5min
Serves 4
- 290
Calories - 17g
Protein - 490mg
Sodium - 2g
Sat. Fat - 7g
Sugar 
Ingredients
2 cups cabbage slaw
6 tbsp bottled Cilantro Lime dressing or Lime Vinaigrette
1 avocado
1/4 cup Greek yogurt
1 lime, halved
4 taco size corn or flour tortillas, wrapped in foil and warmed in a low oven
Jarred Salsa or Pico de Gallo
Bottled Salsa Verde or Taco Sauce
Shredded Cheese
Pickled Jalapeno
Step 1
Combine
In a bowl, combine the cabbage slaw and the Cilantro Lime dressing. Toss to mix well and set aside.
Step 2
Smash
In another bowl, smash up the avocado well, but still a little chunky. Stir in the Greek yogurt and the juice of half a lime. Stir to mix well and set aside.
Step 3
Heat
Remove the Short Cuts from plastic bag and spread evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently. Squeeze the juice of the other half a lime over the Short Cuts while heating. Place the heated Short Cuts on a platter and keep warm.
Step 4
Serve
When ready to serve, spread some cabbage slaw on a warm tortilla. Add several Short Cuts and then top with avocado cream. Garnish with toppings of your choice!
TIP
TIP: For a Healthy Choice...replace the cabbage slaw with grilled vegetables and a squeeze of lime For a Low-Carb Choice...replace the tortilla with a lettuce leaf For a Spicy Choice...replace the lime juice with a squirt of Sriracha sauce over the Short Cuts while heating and add chopped jalapeno to the cabbage slaw For a Breakfast Choice...replace the cabbage slaw with scrambled eggs and top with chopped tomato. For a Buffalo Choice...replace the Cilantro Lime Dressing with Blue Cheese Dressing and replace the lime juice with a squirt of Buffalo Hot Sauce over the Short Cuts while heating. For an Asian Choice....replace the Cilantro Lime Dressing with Hoisin Sauce and replace the lime juice with a squirt of Soy Sauce over the Short Cuts while heating.
105 MIN
