limey grilled chicken tacos
The other day, I thought I’d make grilled fish tacos for dinner, so I found some recipes, made a list, and went to the store. There I found chicken tenderloins on sale, so change in plan: dinner became grilled chicken tacos.
I took the elements of a few different recipes and came up with this recipe. I love the fresh summery taste of limes and cilantro, so I embraced that flavor combo. Because all three kids are home this summer, I cook in larger quantities so there is extra for lunches and late-night kitchen forays. I quadrupled the marinade and chicken (used 4 lb) and doubled the corn salsa. The white sauce recipe makes over a cup, which lasted for the 4 lb of chicken.
The family declared this one a keeper–in fact, I made it again two days later. The corn salsa is terrific on its own and you can add whatever veggies you have in the frig. Of course, it’s better with fresh corn than canned, but use what you have on hand with the time you want to spend.
Someday I might even try this with tilapia–when it goes on sale!