These Grilled Chicken Tacos are healthy and light, and the perfect base to add on loads of extra toppings to create a taco that will suit everyone's taste!
Put 2 tablespoon Olive oil, juice of 1 Lime, 3 Garlic clove, 1 pinch Sea salt and black pepper, 1 handful Fresh coriander (cilantro) and 2 tablespoon Chipotle paste into a large bowl and mix well.
Add 600 g Chicken breast and mix so they are well coated and put them in the fridge for an hour.
Heat the grill (broiler) and put the chicken on a grill pan and under the grill for 18-20 minutes, turning half way through. Make sure to check the chicken is cooked through before serving.
Mix together 2 head Romain lettuce, 1 Avocado, 10 Cherry tomatoes, 0.5 Red onion, 1 pinch Sea salt and black pepperand the juice of1 Lime . Divide between 8 Soft tacos.
When the chicken is cooked, cut into chunks and put into tacos with the salsa.
Notes
Try to let the chicken marinate for at least an hour, as it will really allow it to absorb in to the chicken.
Make sure you don't overcook the chicken breasts, otherwise they can become dry.
You can swap the chicken breasts for boneless, skinless chicken breasts.
Bulk these tacos out by serving them with tortilla chips and dips and some Spanish rice.