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Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:4Yield:8 tacosJump to Nutrition Facts
Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:4Yield:8 tacos
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:8 tacos
Yield:
8 tacos
Jump to Nutrition Facts
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Ingredients
1cuploosely packed cilantro leaves, plus 1/4 cup chopped fresh cilantro, divided
¼cupolive oil
½teaspoonlime zest (reserve before juicing limes)
3tablespoonslime juice, divided
2tablespoonsorange juice
2clovesgarlic, minced
¼teaspoonsalt plus 1/8 tsp., divided
1 ¼poundsthin-sliced boneless, skinless chicken cutlets
1cupdiced tomatoes
1cupdiced strawberries
1tablespoonminced jalapeño pepper
8(6 inch)blue or yellow corn tortillas, warmed
DirectionsPlace 1 cup cilantro leaves, oil, 2 Tbsp. lime juice, orange juice, garlic, and 1/4 tsp. salt in a food processor or blender; process until smooth. Transfer half the mixture to a small bowl and refrigerate.Place the remaining mixture in a sealable plastic bag and add chicken. Seal and turn to coat the chicken. Refrigerate for 30 minutes to 1 hour.Meanwhile, combine tomatoes, strawberries, jalapeño, lime zest, and the remaining 1 Tbsp. lime juice, 1/4 cup chopped cilantro, and 1/8 tsp. salt in a medium bowl; toss well. Refrigerate until ready to serve.Preheat grill to medium-high. Lightly oil the grill grate (see Tip). Remove the chicken from the marinade (discard the marinade). Grill the chicken until browned and cooked through, 4 to 5 minutes per side. (Alternatively, broil the chicken for 4 to 5 minutes per side.) Let the chicken rest for 5 minutes. Slice into thin strips.To assemble: Place 1/4 cup spinach and a generous 1/3 cup chicken on each tortilla. Top each with about 1 1/2 tsp. of the reserved cilantro mixture and 1/4 cup salsa.TipsTo make ahead: Prepare marinade (Step 1) and refrigerate for up to 24 hours.Tip: To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Place 1 cup cilantro leaves, oil, 2 Tbsp. lime juice, orange juice, garlic, and 1/4 tsp. salt in a food processor or blender; process until smooth. Transfer half the mixture to a small bowl and refrigerate.Place the remaining mixture in a sealable plastic bag and add chicken. Seal and turn to coat the chicken. Refrigerate for 30 minutes to 1 hour.Meanwhile, combine tomatoes, strawberries, jalapeño, lime zest, and the remaining 1 Tbsp. lime juice, 1/4 cup chopped cilantro, and 1/8 tsp. salt in a medium bowl; toss well. Refrigerate until ready to serve.Preheat grill to medium-high. Lightly oil the grill grate (see Tip). Remove the chicken from the marinade (discard the marinade). Grill the chicken until browned and cooked through, 4 to 5 minutes per side. (Alternatively, broil the chicken for 4 to 5 minutes per side.) Let the chicken rest for 5 minutes. Slice into thin strips.To assemble: Place 1/4 cup spinach and a generous 1/3 cup chicken on each tortilla. Top each with about 1 1/2 tsp. of the reserved cilantro mixture and 1/4 cup salsa.TipsTo make ahead: Prepare marinade (Step 1) and refrigerate for up to 24 hours.Tip: To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.
Place 1 cup cilantro leaves, oil, 2 Tbsp. lime juice, orange juice, garlic, and 1/4 tsp. salt in a food processor or blender; process until smooth. Transfer half the mixture to a small bowl and refrigerate.
Place the remaining mixture in a sealable plastic bag and add chicken. Seal and turn to coat the chicken. Refrigerate for 30 minutes to 1 hour.
Meanwhile, combine tomatoes, strawberries, jalapeño, lime zest, and the remaining 1 Tbsp. lime juice, 1/4 cup chopped cilantro, and 1/8 tsp. salt in a medium bowl; toss well. Refrigerate until ready to serve.
Preheat grill to medium-high. Lightly oil the grill grate (see Tip). Remove the chicken from the marinade (discard the marinade). Grill the chicken until browned and cooked through, 4 to 5 minutes per side. (Alternatively, broil the chicken for 4 to 5 minutes per side.) Let the chicken rest for 5 minutes. Slice into thin strips.
To assemble: Place 1/4 cup spinach and a generous 1/3 cup chicken on each tortilla. Top each with about 1 1/2 tsp. of the reserved cilantro mixture and 1/4 cup salsa.
Tips
To make ahead: Prepare marinade (Step 1) and refrigerate for up to 24 hours.
Tip: To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)385Calories18gFat23gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
