A quick lime marinade does double duty as a sauce in these tangy chicken tacos. Source: Diabetic Living Magazine, Summer 2020

Sara Haas, R.D.N., L.D.N.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 cup cilantro leaves, oil, 2 Tbsp. lime juice, orange juice, garlic, and 1/4 tsp. salt in a food processor or blender; process until smooth. Transfer half the mixture to a small bowl and refrigerate.

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  • Place the remaining mixture in a sealable plastic bag and add chicken. Seal and turn to coat the chicken. Refrigerate for 30 minutes to 1 hour.

  • Meanwhile, combine tomatoes, strawberries, jalapeño, lime zest, and the remaining 1 Tbsp. lime juice, 1/4 cup chopped cilantro, and 1/8 tsp. salt in a medium bowl; toss well. Refrigerate until ready to serve.

  • Preheat grill to medium-high. Lightly oil the grill grate (see Tip). Remove the chicken from the marinade (discard the marinade). Grill the chicken until browned and cooked through, 4 to 5 minutes per side. (Alternatively, broil the chicken for 4 to 5 minutes per side.) Let the chicken rest for 5 minutes. Slice into thin strips.

  • To assemble: Place 1/4 cup spinach and a generous 1/3 cup chicken on each tortilla. Top each with about 1 1/2 tsp. of the reserved cilantro mixture and 1/4 cup salsa.

Tips

To make ahead: Prepare marinade (Step 1) and refrigerate for up to 24 hours.

Tip: To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.

Nutrition Facts

385 calories; total fat 18g 28% DV; saturated fat 3g; cholesterol 78mg 26% DV; sodium 323mg 13% DV; potassium 438mg 12% DV; carbohydrates 23g 7% DV; fiber 4g 16% DV; sugar 6g; protein 32g 64% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.