.
home
home
00
Mini Grilled Chicken Taco BowlsMini Grilled Chicken Taco Bowls
Mini Grilled Chicken Taco Bowls
Mini Grilled Chicken Taco Bowls
Logo
Recipe - Gourmet Garage Corporate
MiniGrilledChickenTacoBowls.jpg
Mini Grilled Chicken Taco Bowls
Prep Time35 Minutes
Servings12
Cook Time5 Minutes
Calories120
Ingredients
1 tbs vegetable oil
1 tbs fresh lime juice + lime wedges for garnish
1 package (0.85 oz) Old El Paso™ original taco seasoning mix
1 1/2 lb boneless skinless chicken breasts
24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions
1 1/4 cups shredded Monterey Jack cheese (5 oz)
1/3 cup thinly sliced red onion
2 medium avocados, pitted, peeled and diced (about 2 cups)
1/2 cup chopped fresh cilantro
Directions

1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.

 

2. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes and thinly slice crosswise.

 

3. Divide chicken between heated mini bowls and top with cheese, red onion, avocado and cilantro. Serve with lime wedges.

 

Nutritional Information

  • 13 g Total Fat
  • 4.5 g Saturated Fat
  • 0 g Trans Fat
  • 45 mg Cholesterol
  • 410 mg Sodium
  • 16 g Total Carbohydrate
  • 2 g Dietary Fiber
  • 0 g Sugars
  • 17 g Protein

35 minutes
Prep Time
5 minutes
Cook Time
12
Servings
120
Calories

Shop Ingredients

Makes 12 servings
1 tbs vegetable oil
Wesson Pure Vegetable Oil, 40 fl oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
1 tbs fresh lime juice + lime wedges for garnish
Sicilia Original Lime Juice, 7 fl oz
Sicilia Original Lime Juice, 7 fl oz
$2.29$0.33/fl oz
1 package (0.85 oz) Old El Paso™ original taco seasoning mix
Old El Paso Original Taco Seasoning Mix Large Size, 6.25 oz
Old El Paso Original Taco Seasoning Mix Large Size, 6.25 oz
$6.99$1.12/oz
1 1/2 lb boneless skinless chicken breasts
Bell & Evans Thin Sliced, Boneless, Skinless Chicken Breasts
Bell & Evans Thin Sliced, Boneless, Skinless Chicken Breasts
$12.99$12.99/lb
24 Old El Paso™ soft tortilla mini bowls (two 5.1 oz packages), heated per package directions
Not Available
1 1/4 cups shredded Monterey Jack cheese (5 oz)
Sargento Traditional Cut 4 Cheese Mexican Natural Cheese, 8 oz
Sargento Traditional Cut 4 Cheese Mexican Natural Cheese, 8 oz
On Sale! Limit 4
$4.99 was $5.84$0.62/oz
1/3 cup thinly sliced red onion
Red Onion
Red Onion
$1.56 avg/ea$2.49/lb
2 medium avocados, pitted, peeled and diced (about 2 cups)
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each
$3.99
1/2 cup chopped fresh cilantro
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.99

Nutritional Information

  • 13 g Total Fat
  • 4.5 g Saturated Fat
  • 0 g Trans Fat
  • 45 mg Cholesterol
  • 410 mg Sodium
  • 16 g Total Carbohydrate
  • 2 g Dietary Fiber
  • 0 g Sugars
  • 17 g Protein

Directions

1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.

 

2. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes and thinly slice crosswise.

 

3. Divide chicken between heated mini bowls and top with cheese, red onion, avocado and cilantro. Serve with lime wedges.