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

Grilled Chicken Tacos

with Fresh Tomato Salsa & Lime Sour Cream

35 MIN
2 Servings
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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.
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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Grilled Chicken Tacos with Fresh Tomato Salsa & Lime Sour Cream
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 4 Flour Tortillas
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • 1 Lime
    • 1 Zucchini
    • 2 Tbsps Grated Cotija Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    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 tomato salsa
    2 Make the tomato salsa

    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.

    Grill & slice the chicken
    3 Grill & slice the chicken

    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.

    Grill & cut the zucchini
    4 Grill & cut the zucchini

    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. 

    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 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

    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 tomato salsa

    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.

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

    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.

    4 Grill & cut the zucchini

    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. 

    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 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!

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