Grilled Chicken Fresco Tacos
Try these citrus marinated Grilled Chicken Fresco Tacos for dinner tonight! Served with a spoonful of Pico de Gallo helps keep them light on calories and fat, but BIG on flavor!
Servings: 6 servings
Ingredients
For the chicken and marinade
- ¼ cup cider vinegar
- 3 cloves garlic minced
- ¼ cup lime juice
- ¼ cup lemon juice
- ¼ cup orange juice
- ½ cup brown sugar
- 1 teaspoon salt
- Ground black pepper to taste
- 6 tablespoons olive oil
- 6 boneless skinless chicken breast halves
For the tacos
- 12 flour tortillas warmed
- Pico de Gallo
- Lime wedges for serving if desired
Instructions
- In a large glass bowl, mix the cider vinegar, garlic, lime juice, lemon juice, orange juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours or overnight.
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
To serve:
- Chop or shred chicken and divide the chicken between the flour tortillas. Top each taco with a spoonful of Pico de Gallo. Serve immediately.
Notes
- Pick up pico de gallo at the store or make your own!
Nutrition
Calories: 520kcal | Carbohydrates: 51g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 967mg | Potassium: 574mg | Fiber: 2g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 3mg
