HEB Kale and Ginger Chicken Tacos

Kale and Ginger Chicken Tacos

Prep Time Minutes: 30    Cook Time Minutes: 15

 

Ingredients:

  • 1 Lb H-E-B Organics Chicken Breast
  • 2 Tbsp toasted sesame oil, divided in half
  • 1 1/2 Tbsp lower sodium soy sauce, divided
  • 1 lime, zested
  • 1 Tbsp ginger, grated
  • 1 Tsp garlic, minced
  • 1 Tbsp rice wine vinegar
  • 1 Tsp honey
  • 3 cup(s) H-E-B Organics Kale, packed
  • 1/2 Tsp red pepper flake
  • 6 jicama tortillas

 

Instructions:

  • Combine chicken, half of sesame oil, half of soy sauce, lime zest, and ginger together in a resealable bag. Gently shake to coat. Refrigerate for 1 to 24 hours. Note: I like to make this recipe a day ahead.
  • In a small bowl combine remaining oil, soy sauce, rice wine vinegar and honey. Mix well.
  • Place kale, salad dressing and red pepper flakes into another resealable bag and gently shake to combine. Refrigerate the dressed salad until ready to use.
  • To make tacos, first preheat grill to medium-high heat. Remove chicken from bag and shake off any additional marinade. Discard bag.
  • Grill chicken for 5 - 7 minutes per side, depending on thickness of breast. Remove from grill and let it rest.
  • Slice chicken into thin strips. Fill each jicama tortilla with chicken and a generous amount of kale.