Grilled-Chicken Tacos with Strawberry Salsa

 
Sweet strawberries and creamy avocado make a luscious yet light topping for these chicken tacos.
Yield 4 main dish servings

Ingredients

• 1¼ lb. skinless, boneless chicken-breast halves
• 1 tsp. chili powder
• 1 tsp. canola oil
• 12 fajita-size flour tortillas
• Olive oil cooking spray
• 8 oz. strawberries
• 2 medium tomatoes
• 1 medium avocado
• 1 small shallot
• 2 limes
• ½ c. crumbled feta cheese
• 2 c. Cilantro leaves

1. Directions

2. Prepare outdoor grill for covered direct grilling on medium.

       1.   Rub chicken with chili powder, oil, and 1/4 teaspoon salt. 

1. Grill chicken, covered, 12 to 15 minutes or until cooked through (165 degrees F), turning over once halfway through.
2. Transfer cooked chicken to cutting board. Let stand 5 minutes.
3. Meanwhile, spray tortillas with cooking spray. Grill 1 to 2 minutes or until grill marks appear, turning over once halfway through. Transfer to plate.
4. While chicken rests, in medium bowl, stir together strawberries, tomatoes, avocado, shallot, and 1/8 teaspoon salt. Squeeze juice of half of 1 lime into mixture, stirring to combine.
5. Thinly slice chicken and serve in tortillas topped with strawberry salsa, feta, and cilantro. Garnish with remaining limes, cut into wedges.