A quick lime marinade does double duty as a sauce in these tangy chicken tacos.

Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

45 mins
1 hr 15 mins


Ingredient Checklist


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.

  • 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.


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

2 tacos (2 tortillas + 3/4 cup chicken + 1/2 cup spinach + 1 Tbsp. dressing + 1/2 cup salsa)
385 calories; protein 32g; carbohydrates 23g; dietary fiber 4g; sugars 6g; fat 18g; saturated fat 3g; cholesterol 78mg; potassium 438mg; sodium 323mg.