A fantastic Mexican twist on a delicious grilled chicken recipe!
Grilled Chicken Soft Tacos with Avocado
2 tablespoons olive oil
1 packet (1.25 oz) ORTEGA Reduced Sodium Fajita Seasoning
2 pounds boneless, skinless chicken breasts
2 red, green, or orange bell peppers, seeded and halved
1 package (12 count) ORTEGA Flour Soft Tortillas
Kicked-Up Salsa (Makes: 2 cups)
1/2 can (4 oz) ORTEGA Diced Jalapenos
1 bottle (8 oz) ORTEGA Thick & Smooth Medium Taco Sauce
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 cup diced tomato
1/2 cup diced onion
In a medium bowl, combine diced jalapenos, taco sauce, lime juice, cilantro, tomato, and onion.
Spray cold grill grate with nonstick, nonflammable cooking spray, and place on grill. Preheat grill to medium-high heat (350 to 400 degrees F. In a large bowl, combine olive oil with reduced sodium fajita packet. Add chicken breasts, turning to coat. Let stand for 10 minutes. Place chicken and bell pepper halves on prepared grill. Grill chicken and pepper halves, covered with grill lid, for 5 to 6 minutes on each side, or until chicken is done and peppers are crisp-tender. Let chicken stand for 5 minutes. Cut chicken and peppers into strips. Place chicken and bell pepper strips in tortillas. Top with Kicked-Up Salsa.