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Grilled Chicken Tacos with Feta Cream - so much flavor in these that it's hard to eat just one! the-girl-who-ate-everything.com

Grilled Chicken Tacos with Feta Cream

So much flavor in these Grilled Chicken Tacos with Feta Cream that it's hard to eat just one! Marinated chicken is grilled and topped with a spicy pico de gallo and topped with a whipped feta cream.

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 4 tacos
Author Christy Denney

Ingredients

Chicken Marinade:

  • 1 lb boneless skinless chicken breasts
  • 1 Tablespoon lime juice
  • 1 Tablespoon honey
  • 1 Tablespoon Old El Paso taco seasoning

Pico De Gallo:

  • 2 Roma tomatoes, seeded and diced
  • 1 teaspoon Old El Paso taco seasoning
  • 1/4 cup cilantro, diced finely
  • 1/4 cup onion, diced finely
  • 1/2 jalapeno, seeded and diced finely
  • 1/4 teaspoon garlic
  • Squeeze of lime

Feta Cream:

  • 4 ounces cream cheese, softened
  • 1/2 cup crumbled feta
  • 1/4 cup milk
  • 1/2 teaspoon minced garlic (1 clove)
  • 1 teaspoon olive oil
  • 1 teaspoon lime juice
  • 4 Old El Paso taco boats soft flour tortillas

Instructions

  1. For the marinade: In a medium bowl, add the chicken, lime juice, honey, and taco seasoning. Stir to coat. Marinate in the fridge for 30 minutes.
  2. While chicken is marinating preheat a gas grill to medium high heat. When it is done marinating, discard marinade, oil grill, and grill for 5-7 minutes per side until chicken is no longer pink. Let chicken rest before slicing.
  3. For the Pico De Gallo: Combine all the ingredients for the pico de gallo in a small bowl and chill until serving. Add salt and pepper to taste.
  4. For the feta cream: Using a food processor or mixer, blend together all of the the ingredients and chill until serving.
  5. To assemble: Place chicken in taco boats and add feta cream and the pico de gallo on top.

Recipe Notes

You can easily double this to feed more guests.