Grilled Chicken Tacos with Fresh Tomato Salsa & Lime Sour Cream
Summer Grilling

Grilled Chicken Tacos

with Fresh Tomato Salsa & Lime Sour Cream

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Packed inside charred flour tortillas, slices of Mexican-spiced chicken and a juicy tomato-jalapeño salsa find cooling contrast from bright lime sour cream, plus a side of grilled zucchini fries sprinkled with cotija.
11 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Grilled Chicken Tacos with Fresh Tomato Salsa & Lime Sour Cream
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 8 Flour Tortillas
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ lb Grape Tomatoes
  • 4 Scallions
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ½ cup Sour Cream
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • 2 Zucchini
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 1 lime half. Season with salt and pepper.

Make the salsa
2 Make the salsa

In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of the remaining lime half, a drizzle of olive oil, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Grill & slice the chicken
3 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and half the spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Grill & cut the zucchini
4 Grill & cut the zucchini

Place the quartered zucchini in a bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; turn to coat. Grill 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Cut crosswise into 2-inch pieces.

Toast the tortillas & serve your dish
5 Toast the tortillas & serve your dish

Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface. Assemble the tacos using the toasted tortillas, lime sour cream, sliced chicken, and salsa (discarding any liquid). Serve the tacos with the grilled zucchini on the side. Garnish the zucchini with the cheese and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Grilled Chicken Tacos

Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the zucchini lengthwise. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 1 lime half. Season with salt and pepper.

2 Make the salsa

In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of the remaining lime half, a drizzle of olive oil, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the salsa
Grill & slice the chicken
3 Grill & slice the chicken

Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and half the spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Grill & cut the zucchini

Place the quartered zucchini in a bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; turn to coat. Grill 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Cut crosswise into 2-inch pieces.

Grill & cut the zucchini
Toast the tortillas & serve your dish
5 Toast the tortillas & serve your dish

Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface. Assemble the tacos using the toasted tortillas, lime sour cream, sliced chicken, and salsa (discarding any liquid). Serve the tacos with the grilled zucchini on the side. Garnish the zucchini with the cheese and sliced green tops of the scallions. Enjoy!

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