Prep/cook time: 30 minutes
Serves 4 / Ingredient tip: Look for canned chipotles in adobo sauce in the Latino foods section of your store; these smoky chipotles also are delicious added to omelets or puréed and added to bean soups. Serving tips: Combining the cooked chicken with the salsa is an easy fix to the common taco problem of getting a bit of everything in one bite. If you like, add crumbled queso fresco or feta cheese for added richness.
2 Roma tomatoes, diced
1 medium red onion, finely diced
1 avocado, diced
1 cup cilantro leaves, coarsely chopped
1 teaspoon very finely chopped chipotle chile in adobo, or more to taste
2 tablespoons fresh lime juice
1/4 teaspoon sea salt
3 4-ounce boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil
12 corn tortillas
1. Combine tomatoes, onion, avocado, cilantro, chipotle chile, lime juice, and salt in a large bowl, tossing gently.
2. Preheat grill (outdoor or stovetop). Trim any fat or sinew from chicken. Lay flat between sheets of waxed paper and gently pound to flatten slightly. Season with salt and pepper. Pour oil over chicken, toss to coat evenly, and place on grill. Cook for about 3 minutes per side, just until no longer pink inside. Remove to a plate, cover, and allow to rest for about 5 minutes. Heat tortillas on grill, turning frequently; when hot, slip into a folded towel to keep warm. Continue heating until all tortillas are warmed.
3. Slice chicken thinly and toss with salsa. Scoop filling onto a warm tortilla, roll, and eat. PER SERVING: 398 cal, 31% fat cal, 14g fat, 2g sat fat, 49mg chol, 26g protein, 46g carb, 8g fiber, 220mg sodium
