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1. Preheat a greased grill or grill pan to medium-high.
2. Rub chicken with one-quarter of oil, coriander, cumin and one- half of each salt and pepper. Grill chicken, flipping once, until no longer pink inside and internal temperature reaches 165°F, 15 to 18 minutes. Transfer to a cutting board; cover to keep warm.
3. Meanwhile, brush both sides of onion rounds with another one- quarter of oil. Grill onions, flipping once, until softened and charred, 2 to 3 minutes per side. Transfer to cutting board; slice into strips and cover to keep warm.
4. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
5. To a food processor, add cilantro, jalapeño, lime juice, garlic, remaining one-half of oil and remaining one-half of each salt and pepper. Process to a chunky consistency. Add tomato and pulse until chunky.
6. Slice or shred chicken and divide among tortillas. Top with grilled onions and salsa.
- Serving Size 1/4 of recipe
- Calories 217
- Carbohydrate Content 18 g
- Cholesterol Content 47 mg
- Fat Content 8 g
- Fiber Content 3 g
- Protein Content 20 g
- Saturated Fat Content 1 g
- Sodium Content 301 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g