Summer is here! Try these Lettuce Tacos with Grilled Chicken using heart-healthy* Mazola® Corn Oil. With a richly flavored marinade and tangy dressing, this grilled chicken recipe will surely be a crowd-pleaser.
Lettuce Tacos with Grilled Chicken
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Yield:
4 servings
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Total Time:
50 mins
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Prep Time:
30 mins
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Cook Time:
20 mins
Ingredients
For Marinade:
- 1 tablespoon Mazola® Corn Oil
- 1 lemon, juiced
- ½ tablespoon garlic powder
- ½ tablespoon garam masala powder
- ¼ tablespoon cumin
For Tacos:
- 4 skinless and boneless chicken thighs
- Handful of cilantro, chopped
- 1 head of Romaine lettuce
- ½ of a red onion, pickled
- 1 jalapeño pepper with seeds, sliced
- Optional: 1 serrano pepper with seeds, sliced
For Dressing:
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of wine vinegar (or apple cider vinegar)
- ½ tablespoon ginger, sliced
- ½ tablespoon sesame seeds
- 1 lemon, juiced
- Optional: ½ teaspoon chili flakes
Instructions
Prepare the Marinade:
- Mix the chicken with Mazola® Corn Oil, lemon juice, garlic powder, cilantro, garam masala and cumin.
Prepare the Dressing:
- In a bowl, mix soy sauce, honey, white wine vinegar (or apple cider vinegar), sliced ginger, sesame seeds, chili flakes (optional) and lemon juice.
Prepare the Tacos:
- Marinate the chicken thighs in the mixture for a minimum of 30 minutes.
- Cook the chicken on the grill for 10 minutes, or until they are fully cooked.
- Cut the cooked chicken into thin strips.
- Then prepare the lettuce tacos.
- Wash and separate the lettuce leaves.
- Add the cooked chicken to the lettuce leaf.
- Add serrano pepper (optional), pickled red onion, fresh jalapeños and cilantro.
- Drizzle dressing on top of lettuce tacos and enjoy!
Recipe by Freddy Vivar of @elsazonde_freddy
