Kissed with lime and spice, these grilled chicken tacos are perfect for adding to your summer barbecue repertoire — fast, easy and delicious!
| ¼ cup | Louisiana Hot Sauce - Tangy Taco |
| ¼ cup | lime juice |
| 2 tbsp | olive oil |
| 3 | cloves garlic, minced |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 1 lb | boneless skinless chicken breasts |
| 1 cup | guacamole |
| 12 | corn tortillas (5 inches), warmed according to package directions |
| 1 cup | shredded red cabbage |
| ¾ cup | sour cream |
| ½ cup | finely crumbled feta cheese |
| ¼ cup | torn fresh cilantro |
| Lime wedges |
In large bowl, whisk together 3 tbsp The Original Louisiana Brand® Hot Sauce Tangy Taco, lime juice, oil, garlic, salt and pepper. Toss chicken in lime marinade. Let marinate for at least 10 minutes and up to 30 minutes.
Preheat grill to medium-high heat; grease grates well.
Grill chicken, covered and flipping once, for 16 to 20 minutes or until cooked through and instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Let rest for 5 minutes before slicing.
Spread guacamole over each warmed tortillas. Top with chicken, cabbage, sour cream, feta and cilantro. Drizzle with remaining hot sauce.
Tips: Substitute crumbled feta with queso fresco if desired.
Substitute chicken with peeled deveined tails-removed large shrimp. Grill, flipping once, for 4 to 6 minutes or until grill-marked, pink and just cooked through.
