Grilled Chicken Tacos with Walnut Salsa

DESCRIPTION

Please any crowd at backyard gatherings with these grilled chicken tacos that are topped with a fresh, homemade walnut salsa.

Total Time
1 Hr, 5 Mins
Serves
6
Serving Size
2 tacos / 1/6th of recipe
Meal
Dinner

Total Time

Prep Time
40 Mins
Cook Time
25 Mins
Total Time
1 Hr, 5 Mins

Nutrition

Calories
715 cal
Total Fat
39 g
Polyunsaturated Fat
11 g
Cholesterol
107 mg
Sodium
817 mg
Carbohydrates
47 g
Dietary Fiber
7 g
Total Sugars
5 g
Added Sugars
0 g
Protein
48 g
Vitamin D
0 mcg
Calcium
15 mg
Iron
21 mg
Potassium
423 mg

Ingredients

chicken:

  • 1/4 cup California walnuts
  • 1/2 large bunch fresh cilantro
  • Juice of 3 limes
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
  • 2 pounds chicken breast

salsa:

  • 1/2 cup California walnuts
  • 1/2 large bunch fresh cilantro, chopped
  • 1 cup grape tomatoes, quartered
  • 1 clove garlic, minced
  • 1/2 small red onion, chopped
  • 2 tablespoons extra virgin olive oil
  • Juice and zest of 3 limes
  • Salt and pepper to taste

assembly:

  • Salsa (above)
  • 2 avocados, thinly sliced
  • 1/2 cup low fat sour cream
  • 1 lime, cut into wedges
  • 12 small flour tortillas

Preparation

CHICKEN:

1.  Preheat oven to 350°F. Place walnuts (for marinade and salsa) on a baking sheet. Toast walnuts for 5 minutes. Remove from oven. Roughly chop when cool.

2.  Add 1/4 cup toasted walnuts, cilantro, lime juice, garlic, salt, black pepper and olive oil to a food processor. Pulse until smooth, 20-30 seconds. Place marinade in a large plastic sealable bag. Add chicken to bag and marinade for 30 minutes in the refrigerator. 

3.  Preheat grill to medium high heat. Clean and lightly oil your grill. Remove chicken from marinade and place onto grill. Discard marinade. Grill chicken until internal temperature reaches a safe minimum internal temperature of 165°F (+/-10 minutes per side), as measured with a food thermometer, flipping halfway through cooking time. Cooking time will vary, depending on thickness of the chicken breast. Place chicken on a plate and let rest for 5 minutes, then slice.

SALSA:

1.  While the chicken is marinating, prepare salsa. In a medium bowl, combine 1/2 cup toasted walnuts, cilantro, tomatoes, garlic, red onion, olive oil, lime juice and zest, salt and pepper. Refrigerate until ready to serve.

ASSEMBLY:

1.  Add sliced chicken to a tortilla and top with salsa and avocado. Repeat with all tortillas. Serve tacos with sour cream and lime wedges.