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Key West Chicken Taco Cups
Yields:
12 c.
Prep Time:
20 mins
Total Time:
55 mins
These sweet and savory taco cups are guaranteed to make you feel like you're on that beachy vacay.
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Ingredients
- 1 lb. Perdue Fit & Easy Boneless Skinless Chicken Breasts
- kosher salt
- Freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- Juice of 2 limes, plus wedges for serving
- 1/4 cup freshly chopped cilantro, plus more for garnish
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- pinch of crushed red pepper flakes
- 1 1/2 cups chopped mango
- 1 avocado, chopped
- 12 mini taco boats
- Lime wedges, for serving
Directions
- Step 1On a plate, season Perdue Fit & Easy Boneless Skinless Chicken Breasts with salt and pepper. In a large bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken and toss until completely coated. Transfer to the refrigerator and marinate 30 minutes.
- Step 2Heat grill to medium-high heat. Remove chicken from marinade and grill until cooked through and no longer pink, 6 minutes per side, or when the internal temperature reaches 170°. Let rest 5 minutes, then chop.
- Step 3In a large bowl, gently toss together chopped chicken, mango, and avocado and add to mini taco boats. Garnish with cilantro and serve with lime wedges.
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