Made these yummy grilled tacos tonight from the April 2011 Southern Living...
Ingredients
* 3 tablespoons olive oil
* 2 tablespoons lime juice
* 4 teaspoons Montreal chicken seasoning
* 1 1/2 pounds chicken breast tenders
* 1 (8-oz.) container refrigerated fresh salsa
* 1 large mango, peeled and chopped
* 1/4 cup chopped fresh cilantro
* 2 teaspoons chipotle hot sauce
* 6 (6-inch) fajita-size flour tortillas, warmed
* Toppings: crumbled queso fresco (fresh Mexican cheese), and shredded romaine lettuce
Preparation
* 1. Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.
* 2. Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.
* 3. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.
Instead of making the salsa, I found this Mango Pico De Gallo at WalMart. I thought it would be easier (and maybe even cheaper) than making my own. It worked perfectly with these tacos. I think it would be safe to say this recipe would also work well with your favorite fish !
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