Grilled Chicken and Veggie Tacos
There’s no better way to cook a chicken breast than on the grill. It adds color, flavor, and juiciness that simply can’t be achieved on the stovetop or in the oven. Add to that a coating of Old El Paso™ taco seasoning, and you’ve got a Tex-Mex grilled chicken that’s perfect for filling soft tacos and topping with grilled veggies, spicy queso blanco sauce, and Mexican cheese.
Ingredient List
- 1/4 cup vegetable oil
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1/4 teaspoon salt
- 2 medium zucchini or yellow squash, trimmed, cut in 1/2-inch planks
- 6 medium green onions, trimmed
- 1 lb boneless, skinless chicken breasts
- 1 package (6.5 oz) Old El Paso™ Carb Advantage Tortilla Rounds (8 Count), heated as directed on package
- 1 cup shredded Monterey Jack cheese (4 oz)
- 1/2 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
- 1/2 cup crumbled queso fresco cheese
Preparation
Heat gas or charcoal grill. In large bowl, mix oil, taco seasoning mix, and salt. Add zucchini and green onions; toss to coat. Remove from bowl, letting excess oil mixture drip off, and place on rimmed sheet pan or plate. Add chicken; turn to coat.
Place vegetables and chicken on grill over medium heat (350°F to 400°F). Cover grill; cook green onions 1 to 2 minutes, turning once, until softened and slightly charred; transfer to cutting board. Cook zucchini 6 to 9 minutes, turning once, until softened and slightly charred. Transfer to cutting board. Let cool 5 minutes. Then, cut veggies in bite-sized pieces. Cook chicken 12 to 17 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Transfer chicken to cutting board, and cover loosely with foil; let rest 5 minutes.
Cut chicken into thin strips. Divide chicken among heated tortilla rounds. Top with zucchini and cheese. Drizzle spicy queso blanco sauce over tortillas; top with queso fresco cheese and grilled green onions.
Expert Tips
For extra color and flavor, top with prepared pico de gallo and serve with lime wedges.
Boneless, skinless chicken thighs can be used in place of the chicken breasts. Be sure chicken is cooked through (at least 165°F in center).
Nutrition
- 2 Tacos Calories 660 (Calories from Fat 360); Total Fat 40g (Saturated Fat 14g ,Trans Fat 0g); Cholesterol 105mg; Sodium 1390mg; Potassium 550mg; Total Carbohydrate 37g (Dietary Fiber 20g ,Sugars 4g); Protein 39g
- % Daily Value: Vitamin A 15%; Vitamin C 20%; Calcium 40%; Iron 10%
- Exchanges: 2 Starch; 1 Vegetable; 3 Very Lean Meat; 1 High-Fat Meat; 5 1/2 Fat
- Carbohydrate Choice: 2 1/2
