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Add a photoKiwi and mango fruit lend a freshness to this cumin-seasoned grilled chicken, lettuce and cheese medley.
Ingredients
- 1/2 Tsp. Ground Cumin
- 1/4 Tsp. Salt
- 1/4 Tsp. Red Pepper Flakes
- 8 Oz. Skinless, Boneless Chicken Breast Halves
- 1 Tsp. Vegetable Oil
- 6 Eight Inch Flour Tortillas
- 1 Cup Shredded Romaine Lettuce
- 1/2 Cup Shredded Monterey Jack Cheese
- 3 Each Kiwi Fruit, Peeled And Diced
- 1 Whole Mango, Peeled And Diced
- 1 Small Fresh Lime, Wedged (Garnish)
Directions
- In a small bowl, combine cumin, salt and crushed red pepper flakes. Brush chicken with oil. Sprinkle evenly with cumin mixture; rub in with your fingers. Place each chicken piece between tow pieces of plastic wrap. Lightly pound chicken with flat side of meat mallet to 1/2-Inch thickness. Remove plastic wrap.
- Place chicken directly over medium-hot coals. Grill for 6 - 8 minutes or until no longer pink in center (170°F), turning once. Remove chicken from grill. Meanwhile, heat tortilla shells according to package directions.
- Cut chicken into thin strips; arrange in taco shells. Top with lettuce and cheese. In small bowl, combine kiwi fruit and mango. Spoon into tacos. Serve lime wedges on the side.
- Tip: This is great if you place in a crock-pot with 1/2 cup chicken broth and let it cook for 4 - 6 hours on low setting. It becomes easy to shred. I prefer to fry the flour tortillas a bit, the crunch really adds texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 6 servings | |
| Calories 110 | |
| Calories from Fat 38 | 35% |
| Total Fat 4.23g | 5% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 23mg | 8% |
| Sodium 166mg | 7% |
| Potassium 246mg | 7% |
| Total Carbs 10.48g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.93g | 5% |
| Protein 8.68g | 14% |
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