Grilled Chicken Soft Tacos with Spiced Mayo and Avocado Salsa

• Meat

  • 4 Chicken breast, boneless skinless halves

• Produce

  • 2 Avocados, large pitted and diced
  • 1 tbsp Cilantro
  • 3 Green onions
  • 1/2 tsp Lime, zest
  • 1 Lime, juice from
  • 2 Roma tomatoes, medium
  • 1 Yellow onion, large

• Condiments

  • 1 1/4 tsp Hot sauce
  • 2 tbsp Lime juice, fresh
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Flour tortillas

Found on seededatthetable.com

Description

Ingredients

• 1/2 teaspoon grated lime zest
• 1/2 teaspoon ground cumin, divided
• Salt & pepper, to taste
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 1 large yellow onion, peeled and cut into 3/4-inch pieces (3-layer stacks)
• 1/2 cup mayonnaise
• Juice from 1 lime
• 1 teaspoon hot sauce
• 2 large avocados, peeled, pitted and diced
• 2 medium Roma tomatoes, seeded and finely diced
• 3 green onions, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped cilantro
• 1/4 teaspoon hot sauce
• Extra virgin olive oil
• 8 flour tortillas

Directions

• If using bamboo skewers, soak them in water at least 30 minute before starting. If using metal skewers, skip this step.
• Preheat grill to medium heat, about 350 to 450 degrees F.
• Meanwhile, in a large bowl, combine the lime zest, 1/4 teaspoon of cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the chicken pieces into the bowl and toss to combine until evenly coated with the seasonings. Thread the chicken and onion onto skewers.
• In a small bowl, whisk together the mayonnaise, 2 tablespoons lime juice, 1 teaspoon hot sauce, and the remaining 1/4 teaspoon cumin. Stir in water, 1 teaspoon at a time, until the mixture reaches a consistency where it can be drizzled.
• In another bowl, toss together the salsa ingredients and season with salt to taste.
• Brush the skewers with oil and sprinkle with salt and pepper. Grill directly over the heat, covered, for about 8 minutes, turning occasionally. Remove from the grill and let rest for 3 minutes. Meanwhile, lightly grill the tortillas for 1 to 2 minutes to warm, turning once. Slide the chicken and onions off the skewers onto a large platter, and let everyone assemble their own tacos with the mayo and salsa.
• Recipe Source: Webers New Real Grilling