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Nutrition Facts
Serving Size 114 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 420 mg 18%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 20 g
Vitamin A 2% Iron 6%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pollo Verde Taco
Prep Time
1 h 10 m
Cook Time
15 minutes
Total Time
1 h 25 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 3/4 Lb chicken thighs
2 limes, zest only, juice reserved for garnishing tacos
1/2 cup(s) cilantro, finely chopped
3 garlic cloves, zested or finely miced
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1/4 cup(s) extra virgin olive oil
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Instructions

1
In a large bowl, combine chicken, lime zest, cilantro, garlic, salt, pepper and olive oil. Toss everything well to coat.
2
Cover and refrigerate for at least an hour to let flavors meld. Preheat grill to medium-high heat, let chicken sit at room temperature while grill is heating.
3
Spray grill with a non-stick cooking spray and grill chicken 5 to 6 minutes per side to get nicely marked.
4
Move chicken off direct heat to finish cooking over indirect heat until chicken is fully cooked to at least a temp of 170ºF.
5
Allow chicken to rest before chopping, season to taste with salt and pepper. Serve with your favorite condiments and a squeeze of fresh lime juice.
6
Chef's Note: This taco is best served with our Watermelon Radish Pico, recipe available on HEB.com/recipe. It adds a nice crunch and acid to this taco.

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