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.
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.