Here’s a healthy, delicious alternative to fried tacos! This recipe makes four servings (costs are figured on a per-serving basis).
Profit Potential
Menu Price:
$9.95
Turkey Cost:
$0.75
Other Ingredients:
$2.57
Total Costs:
$3.32 (33%)
Gross Profit:
$6.63
Ingredients
CHICKEN
MARINADE
2 tbsp.
Honey
2 tbsp.
Olive oil
1/4 cup
Fresh lime juice
1 tbsp.
Chopped garlic
2 tbsp.
Chopped fresh cilantro
2 tsp.
Chili powder
1 tsp.
Ground cumin
BLACK BEAN SALSA
1 cup
Canned black beans, drained and rinsed
1 ear
Fresh corn, grilled or boiled and cut off the cob
1/2 cup
Diced vine ripe tomatoes
1/4 cup
Diced red onion
1 tbsp.
Chopped fresh cilantro
1 tbsp.
Fresh lime juice
QUINOA
3/4 cup
Quinoa
1 1/4 cup
Water
1 tbsp.
Olive oil
1/2 tsp.
Chili powder
1/2 tsp.
Ground cumin
OTHER INGREDIENTS
1 each
California avocado, sliced
8 each
Butter leaf lettuce cups
4 oz.
Cotija cheese, crumbled
Directions
STEP 1
Place chicken, honey, olive oil, lime juice, chopped garlic, chopped cilantro, chili powder, and ground cumin into a gallon zip lock bag. Seal bag and massage until well mixed. Refrigerate at least 1 hour, the longer the better, up to overnight.
STEP 2
Preheat grill to med-high heat. Sprinkle both sides of chicken evenly with sea salt and black pepper. Grill approximately 8-10 min per side until nicely crusted and internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Cool 5 min, slice chicken into 1/8 inch thin slices, set aside lightly covered.
STEP 3
Place quinoa, water, olive oil, chili powder and ground cumin in a pot and bring to a boil, reduce to low simmer and cover. Simmer 15 min, remove from heat and let sit covered for 5 min. Fluff with a fork and season with sea salt to taste.
STEP 4
In a mixing bowl stir black beans, corn, tomatoes, onions, cilantro, and lime juice together and season with salt and pepper to taste.
STEP 5
Take 8 butter lettuce leaf cups and place them on a platter. Place a heaping tablespoon of quinoa in each cup. Divide sliced chicken evenly among lettuce cups. Top each cup with black bean salsa, an avocado slice and crumbled cotija cheese.