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Grilled Mexican Chicken Caesar TacosGrilled Mexican Chicken Caesar Tacos
Grilled Mexican Chicken Caesar Tacos
Grilled Mexican Chicken Caesar Tacos
Caesar salad has a whole new look, with all the same crunchy, creamy flavors you love, in these quick and easy tacos.
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Recipe - The Fresh Grocer - Corporate
GrilledMexicanChickenCaesarTacos.jpg
Grilled Mexican Chicken Caesar Tacos
Prep Time40 Minutes
Servings10
0
Calories120
Ingredients
2 tbs vegetable oil
1 package (0.85 oz) Chicken Taco Seasoning Mix
20 oz boneless skinless chicken thighs
2 cups shredded romaine lettuce
1 package (10 count) Old El Paso Stand ‘N Stuff Taco Shells, heated as directed on package
1/3 cup bottled Caesar salad dressing
1/3 cup diced fresh tomato
1/4 cup cooked corn kernels
1/4 cup crumbled queso fresco cheese
Lime wedges
Directions

1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.

 

2. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

 

3. Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.

 

4. Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.

 

Expert Tips: Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges. This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.

 

Nutritional Information
  • 14 g Total Fat
  • 3.5 g Saturated Fat
  • 0 g Trans Fat
  • 60 mg Cholesterol
  • 380 mg Sodium
  • 12 g Total Carbohydrate
  • 2 g Dietary Fiber
  • 1 g Sugars
  • 12 g Protein
40 minutes
Prep Time
0 minutes
Cook Time
10
Servings
120
Calories

Shop Ingredients

Makes 10 servings
2 tbs vegetable oil
Bowl & Basket 100% Vegetable Oil, 48 fl oz
Bowl & Basket 100% Vegetable Oil, 48 fl oz, 48 Fluid ounce
$4.29$0.09/fl oz
1 package (0.85 oz) Chicken Taco Seasoning Mix
McCormick Chicken Taco Seasoning Mix, 1 oz
McCormick Chicken Taco Seasoning Mix, 1 oz, 1 Ounce
$1.29$1.29/oz
20 oz boneless skinless chicken thighs
Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Thighs
Wholesome Pantry All Natural Fresh Boneless Skinless Chicken Thighs, 1.85 Pound
On Sale!
$5.53 avg/ea was $7.38 avg/ea$2.99/lb
2 cups shredded romaine lettuce
Pacific Romaine Hearts, 18 oz
Pacific Romaine Hearts, 18 oz, 18 Ounce
On Sale!
$2.99 was $3.49$0.17/oz
1 package (10 count) Old El Paso Stand ‘N Stuff Taco Shells, heated as directed on package
Old El Paso Stand 'N Stuff Taco Shells, 10 count, 4.7 oz
Old El Paso Stand 'N Stuff Taco Shells, 10 count, 4.7 oz, 4.7 Ounce
On Sale! Limit 4
$1.55 was $2.59$0.33/oz
1/3 cup bottled Caesar salad dressing
Kraft Classic Caesar Dressing, 16 fl oz
Kraft Classic Caesar Dressing, 16 fl oz, 16 Fluid ounce
$4.29$0.27/fl oz
1/3 cup diced fresh tomato
Jersey Red Tomato, 1 ct, 8 oz
Jersey Red Tomato, 1 ct, 8 oz, 8 Ounce
$1.50 avg/ea$0.19/oz
1/4 cup cooked corn kernels
Wholesome Pantry Organic Whole Kernel Corn, 15 oz
Wholesome Pantry Organic Whole Kernel Corn, 15 oz, 15 Ounce
$1.99$0.13/oz
1/4 cup crumbled queso fresco cheese
Not Available
Lime wedges
Fresh Lime, 1 each
Fresh Lime, 1 each, 1 Each
$0.59

Nutritional Information

  • 14 g Total Fat
  • 3.5 g Saturated Fat
  • 0 g Trans Fat
  • 60 mg Cholesterol
  • 380 mg Sodium
  • 12 g Total Carbohydrate
  • 2 g Dietary Fiber
  • 1 g Sugars
  • 12 g Protein

Directions

1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.

 

2. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

 

3. Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.

 

4. Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.

 

Expert Tips: Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges. This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.