A quick lime marinade does double duty as a sauce in these tangy chicken tacos.
lime juice, orange juice, garlic, and 1/4 tsp.
salt in a food processor or blender; process until smooth.
Transfer half the mixture to a small bowl and refrigerate.
Place the remaining mixture in a sealable plastic bag and add chicken.
Seal and turn to coat the chicken.
Refrigerate for 30 minutes to 1 hour.
Meanwhile, combine tomatoes, strawberries, jalapeno, lime zest, and the remaining 1 Tbsp.
lime juice, 1/4 cup chopped cilantro, and 1/8 tsp.
salt in a medium bowl; toss well.
Refrigerate until ready to serve.
Preheat grill to medium-high.
Lightly oil the grill grate (see Tip).
Remove the chicken from the marinade (discard the marinade).
Grill the chicken until browned and cooked through, 4 to 5 minutes per side.
(Alternatively, broil the chicken for 4 to 5 minutes per side.)
Let the chicken rest for 5 minutes.
Slice into thin strips.
To assemble: Place 1/4 cup spinach and a generous 1/3 cup chicken on each tortilla.
Top each with about 1 1/2 tsp.
of the reserved cilantro mixture and 1/4 cup salsa.
Do not use cooking spray on a hot grill.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
