Grilled Chicken Tacos

Main Course

Recipe courtesy of The America's Test Kitchen

Serves 4

  • 4 chicken breasts (grilled)
  • 8 flour tortillas, 6-inch
  • 3/4 cup sour cream
  • 2 tomatoes, chopped 1/4-inch
  • 1/4 cup fresh lime juice
  • 2 avocados, chopped 1/4-inch
  • 2 taspoons Worestershire sauce
  • 2 tablespoons fresh cilantro, minced
  • 2 tablespoons canned chipotle chile in adobe sauce
  • 1/2 teaspoon brown sugar

Grilled Chicken Tacos

Grilled Chicken Tacos

Click image to enlarge


Grill chicken breasts, allow to rest 5 minutes and slice thin. Heat tacos over grill about 20 seconds per side or in oven. Cover to keep warm.

Combine sour cream and chipotle chile in bowl, season with salt and pepper. In a large bowl, whisk lime juice, cilantro, Worestershire sauce and brown sugar. Add the sliced chickenn breasts and toss so each piece is covered.

Serve chicken with tomatoes, avocados and sour cream mixture.

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