Fire up your grill this 4th of July and serve these Patriotic Tacos with Cilantro-Lime Chicken. Top your marinated chicken with strips of red pepper, sliced jicama, white cheese and crumbled blue tortilla chips. You can’t americanize a taco more than this folks! haha
We just kicked off our summer with a family vacation to St. Augustine, FL. It’s our second summer in row visiting the city and I’m pretty sure it’s gonna be our go-to place for family vacations. The quaint little town makes our hearts swell every time we visit. Truth is, I had been telling my husband for YEARS about how much I love St. Augustine. I had been there multiple times (with other boyfriend(s)) in the past. Lots of history there, and I’m not just talking about American history. (wink, wink) This trip we visited the lighthouse where we climbed about 200 ft up to the top, took a boat over to Rattlesnake Island to see a smaller fort that is 250 years old, caught baby crabs (not snakes) on the island, relaxed almost every day on the white sandy beach next to our beach house, drifted 2 hours down the Ichetucknee River in inner tubes and saw turtles and fish, visited friends and family that live near and came home sunburned and rested. I’m grateful for the family-togetherness we get to have during our vacations. It’s our time to really connect with each individual person and just take it slow. We’re already looking forward to next year’s visit to our favorite vacation spot!
Being in the oldest American city got me super excited for this year’s 4th of July. I came up with these Patriotic Tacos to serve on our nation’s birthday. I think they’re super cute and super delicious. You can substitute fresh red peppers for roasted bell peppers. They’re delicious too and add some juiciness. Chopped tomato and shredded Pepper-Jack Cheese can also be used. These tacos are versatile. The chicken steals the show with its bold flavors. It’s SO delicious! Make extra marinade and set aside for taco garnish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 C lime juice
- 1/2 C fresh cilantro, chopped
- 6 fresh garlic cloves, grated or minced
- 1 T honey
- 1 T olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large jar roasted red peppers or fresh red pepper, cut into strips
- tomato, chopped
- jicama, peeled and sliced thin
- white cheese such as crumbled Cotija Cheese or Pepper-Jack Cheese
- crumbled blue tortilla chips
- extra marinade for garnish (optional)
- small flour tortillas or corn tortillas for GF option
Instructions
- Pound chicken about 1/2 inch thick.
- Mix lime juice, cilantro, garlic, honey, olive oil, salt and pepper in bowl. Spoon over chicken, coating both sides, and place in covered container. Chill for at least 1 hour or overnight.
- Place chicken on grill over medium heat. Cook, turning once, until no longer pink in the center. About 4-6 minutes each side.
- Cut chicken into strips for tacos.
- Top with extra marinade (optional), red pepper (fresh or roasted), tomato, jicama, white cheese and crumbled blue tortilla chips.
Notes
chicken recipe source Food.com. Patriotic Tacos created by Dangerously-Delicious
