Oh Mexico, how I love your cuisine.  Thank you for your wonderful flavor profile.  I am grateful.  Your ingredients are simple, fresh and delicious.  Here is a recipe for healthy grilled chicken tacos and guacamole that satisfies my craving for Mexican fare.  Enjoy!

Place 1 cup fresh cilantro, 2 garlic cloves, juice from 3 limes, 1 tsp cumin,
and 1 tsp sea salt in food processor and blend.
Slowly add 1 cup of extra virgin olive oil. 
Marinade for chicken
Add marinade to 4-8 boneless skinless chicken breasts.
Cover and refrigerate for 4 hours or overnight.
Place 4 ripe avocados in a large bowl.
This is excessive, insuring there will be plenty of guacamole for chips tonight.
And tomorrow.
Feel free to cut this recipe in half.
Mash avocados with a potato masher or fork.
Add 1 tomato diced, 1 sweet yellow or red onion diced, 1/2 cup fresh cilantro chopped,
juice from 3 limes, 3-4 cloves of garlic minced and 1 1/2 tsp sea salt.
Stir well, cover and refrigerate until ready to serve.
Chop fresh leaf lettuce to serve with tacos.
Take marinated chicken out of the refrigerator 30 minutes before grilling.
Grill over medium-high heat 6-7 minutes per side.
Slice grilled chicken breasts. 
Take fresh corn tortillas and warm by heating a few seconds on each side
in a lightly oiled frying pan.
Place tortillas in a covered dish to keep warm until serving.
Fill a warm tortilla with chicken, guacamole, lettuce, and fresh tomato salsa.
Serve with cheese and sour cream if desired.
Print Friendly, PDF & Email