Grilled Chicken Taco with Rice Salsa
Ingredients
- 1 cup Carolina® Brown Rice
- 1 cup tomatoes, diced
- ⅓ cup red onion, diced
- ⅓ cup lime juice
- ¼ cup fresh cilantro, finely chopped
- 1 tsp honey
- 1 clove garlic, minced
- ½ tsp salt
- 1 ½ lb boneless, skinless chicken breasts
- 1 tbsp taco seasoning
- 12 corn tortillas, warmed according to package directions
Instructions
With a tangy brown rice and tomato salsa, these street style chicken tacos are both hearty and delicious. Try them today!
Step 1
Cook rice according to package directions. Cool completely. Stir together rice, tomato, red onion, lime juice, cilantro, honey, garlic and salt.
Step 2
Meanwhile, rub chicken all over with taco seasoning. Preheat grill to medium high-heat; grease grate well. Grill chicken for 5 to 7 minutes per side or until grill marked, cooked through and internal temperature registers 165˚F. Let chicken rest for 5 minutes and thinly slice.
Step 3
Assemble sliced chicken with rice salsa in warm tortillas.
Recipe tip
Add diced jalapeño to rice salsa for a spicy kick.
Whole Grain Taco Filling
Next Taco Tuesday, treat your family to restaurant-style tacos at home. This recipe shows you how to add veggies and chicken straight into a salsa made with Carolina® Brown Rice and delicious fresh veggies, making your taco complete in just two steps. While you can swap in a cup of rice of your choosing, the brown rice salsa adds a nutty and earthy taste to the tacos that pairs well with the onion and tomatoes that complement the rest of the dish.
When compiling your tacos, put the rice in first, and the chicken on top, this way the juices from the meat won’t make the taco shell soggy, not to mention add a yummy extra flavor to the rice. Customize your tacos by adding your favorite salsa or hot sauce, and don’t forget the cheese!
Homemade Taco Shells
You can make your own crunchy taco shells by baking your tortillas in the oven or microwave. Coat the tortillas in cooking oil and rest them on a microwave-safe dish or plate, arranging them so their edges rest against each other and becoming more of the shape of classic taco shells. Heat them up in the microwave in one-minute intervals, checking them to see if they have achieved the desired crispiness.
In the oven, heat them at 350 degrees for about 10 minutes and then remove them. If you have wire racks in your oven, you can just rest the tortillas on a single wire in order to have them crisp up un a folded shape.
Alternatively, if you don’t have tortillas or don’t want to use taco shells, you can take your favorite tortilla chips and crush them on top of the rice and chicken to create a taco salad. Chop up some jalapeños and sprinkle them across the top of your taco or taco salad.
Are you a taco lover? Try our Chicken Tinga Tacos recipe next!
