Ingredients
14ozchicken breast cutlets,(4 thin cutlets), sliced, boneless
1¼tspseasoned salt,like Lawry’s Fire Roasted Chili & Garlic
1tspolive oil
1tsplime juice
4ozromaine lettuce,(2½ cups), shredded
½cupvine ripe tomato,(1 medium), chopped
¼cupcilantro,loose, chopped
¼cupred onion,thinly sliced
1tspolive oil
2tsplime juice
¼tspkosher salt
pinchfresh black pepper
8corn tortillas
4tbspcotija cheese,crumbled
5ozavocado,sliced
radishes,thinly sliced, to garnish, optional
4lime wedges,for serving
Preparation
Season the chicken with seasoned salt, olive oil, and lime juice, and marinate for at least 1 hour.
Heat an outdoor grill or indoor grill pan on medium-high heat.
Oil the grates, then grill the chicken for about 2 minutes. Turn and cook an additional 1 minute, or until cooked through.
Set aside on a cutting board and slice into thin strips.
In a large work bowl, mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt, and pepper. Set aside.
Heat the tortillas on the grill for about 1½ minutes on each side, turning until it is slightly charred.
Add the chicken, lettuce, avocado, and top with cotija cheese and radishes.
Serve with lime wedges, and enjoy!
