Grilled Chicken Tacos with Avocado Goat Cheese Sauce

tender grilled chicken, tangy smooth avocado goat cheese sauce, + house made pico de gallo

Serves: 2 | Time to Table: 30 minutes | Calories: 439 | Protein Category: Chicken | Allergens: Contains Milk (Goat Cheese) | Good Source of: Calcium, Fiber, Protein, Vitamin A, Vitamin C


$12.99/Serving
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Equipment:

  • - Chef's Knife
  • - Food Processor or Fork
  • - Grillpan
  • - Medium Mixing Bowl
  • - Spoon
  • - Tongs

What You Need:

  • - 1 tsp Canola Oil
  • - Cumin (optional)
  • - Freshly Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Avocado
  • - Chicken Tenders
  • - Corn Tortillas
  • - Goat Cheese
  • - Lime
  • - Pico de Gallo

Wine Pairings by @grapefriend

Chenin Banc has a little apple flavor and a lot of acid that will be a great match for the avocado goat cheese sauce.

Beer Pairings

American Ipa, American Amber, Chili Beer

What To Do:

Grilled Chicken Tacos with Avocado Goat Cheese Sauce - Step 1

1. Cook the chicken:
Brush or rub a grill pan with the canola oil or spray with a non-stick cooking spray and place over high heat. Salt and pepper the chicken tenders and place on the hot grill. Cook until juices run clear, turning once (about 15 minutes). Remove to a plate and allow to rest for 5 minutes.

Grilled Chicken Tacos with Avocado Goat Cheese Sauce - Step 2

2. Make the Avocado Goat Cheese Sauce:
Cut and pit the avocado and scoop the flesh into the bowl of a foodprocessor. Quarter the lime and squeeze half over the avocado. Add goat cheese and process until smooth (for a chunkier sauce, use a mixing bowl and fork). Season to taste with salt and pepper. Stir in a pinch of cumin from your home pantry if desired. Set aside.

Grilled Chicken Tacos with Avocado Goat Cheese Sauce - Step 3

3. Place the cooked chicken on a cutting board and roughly chop (¼ -½-inch pieces).

Grilled Chicken Tacos with Avocado Goat Cheese Sauce - Step 4

4. Heat tortillas by placing directly over a gas burner or under a broiler until lightly charred on both sides.

To Serve:
Spread each tortilla with a generous helping of the avocado goat cheese mixture. Top with chopped chicken, pico de gallo and a squeeze of the reserved lime.

Pro Tip:

Did you notice your avocado goat cheese spread stayed a beautiful green for a long time after you made it? The reason for the envious color hold is not just the squeeze of lime, it’s also the enzymes in the goat cheese that help it from turning dark.

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