Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Margarita-marinated Chicken Tacos with Citrus Avocado Salsa
Serving Amount
Ingredients
1⁄4 cup olive oil
3 tbsp tequila
1 lime, zested and juiced
1⁄2 orange, zested and juiced, reserve the other half for salsa
4 cloves garlic, minced or pressed
1⁄4 to ½ tsp. red pepper flakes, depending on spice preference
1⁄2 tsp ground coriander
1 tsp dried oregano
1 tbsp honey
Salt and pepper to taste
4 chicken breasts, boneless, skinless (about 2 pounds), pounded
4 lime wedges, for serving
2 tbsp fresh cilantro, for serving
1 grapefruit
2 avocados
2 Roma tomatoes
1⁄2 orange
Salt and pepper to taste
Instructions
Step 1
For the tacos, add all ingredients except chicken breasts to a 1-gallon freezer bag. Close the bag and shake or squeeze with your hands to mix. Add the pounded chicken breasts. Seal the bag and place it in a bowl in the refrigerator. Marinate for 2-4 hours.
Step 2
For the salsa, uniformly dice all ingredients and place them in a bowl. Gently mix, using a spoon so the avocado doesn’t smush.
Step 3
Clean the grill and preheat it to high. Spray the grates with a non-flammable cooking spray. Place the chicken breasts on the grill and spoon over any remaining marinade. Grill, covered, for 2 to 3 minutes per side (turning only once). Allow to rest for 10 minutes, then slice and serve with salsa. Make tacos with butter lettuce cups, street taco flour or corn tortillas, and salsa. Serve immediately with lime wedges.
