These simple Grilled Chicken Tacos with Cilantro Crema make a quick, healthy, and allergy-friendly weeknight meal with leftover grilled chicken! Gluten Free Healthy | Gluten Free Recipes For Dinner | Gluten Free Dessert | Gluten Free Bread | Gluten Free Pancakes | Gluten Free Recipes For Dinner Crockpot | Gluten Free | Gluten Free Diet
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 1/4 cup loose cilantro leaves 1/4 cup light canned coconut milk 1/4 medium ripe avocado diced 1 Tablespoon fresh lime juice 1 Tablespoon egg-free & soy-free mayo we use Hampton Creek Just Mayo And many more.
Instructions:
Step number one. Prepare the Cilantro Crema: combine all crema ingredients in a small blender and process until smooth. Makes about 1/2 cup sauce
After that, Prepare the leftover grilled chicken breast by slicing and either warming in the microwave or warming it in a pan. You can always use rotisserie chicken if you don’t have leftover grilled chicken on hand. Set aside
After it, Warm the tortillas: brush a little olive oil on the corn tortillas and heat them up on a skillet or griddle for about 1 minute on each side until they are warm and flexible.
