Nutrition per serving may change if servings are adjusted.
Limey Chicken Tacos
½ cup fresh lime juice
1 teaspoon ground cumin
1 pound skinless, boneless chicken breast halves
1 cup chopped mango
1 cup chopped tomato
½ cup finely chopped red onion
¼ cup snipped fresh cilantro
1 tablespoon fresh lime juice
4½ inch thick onion slices
1 teaspoon olive oil
4 6-inch low-carb whole-wheat flour tortillas, warmed (see Tip)
To prepare tacos: For marinade, in a shallow dish combine the ½ cup lime juice and the cumin. Add chicken, turning to coat. Cover and marinate in the refrigerator for 30 minutes, turning once.
To prepare salsa: In a medium bowl stir together the mango, tomato, red onion, cilantro, and the 1 tablespoon lime juice. Set aside.
Drain and discard marinade from chicken. Brush onion slices with olive oil. For a charcoal grill, place chicken on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. Halfway through grilling, add onion slices and grill for 6 to 8 minutes or until onion slices are tender, turning once halfway through grilling.
To serve, slice chicken. Serve chicken in tortillas with the mango salsa. Serve with grilled onion slices.
Tip: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minute or until heated through.