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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.
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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.
In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of the remaining lime half, 2 teaspoons 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.
Meanwhile, pat the chicken dry with paper towels; drizzle with 2 teaspoons of 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.
Place the quartered zucchini in a bowl. Drizzle with 2 teaspoons of 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.
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 tomato salsa. 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