1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
2. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes and thinly slice crosswise.
3. Divide chicken between heated mini bowls and top with cheese, red onion, avocado and cilantro. Serve with lime wedges.
- 13 g Total Fat
- 4.5 g Saturated Fat
- 0 g Trans Fat
- 45 mg Cholesterol
- 410 mg Sodium
- 16 g Total Carbohydrate
- 2 g Dietary Fiber
- 0 g Sugars
- 17 g Protein
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Nutritional Information
- 13 g Total Fat
- 4.5 g Saturated Fat
- 0 g Trans Fat
- 45 mg Cholesterol
- 410 mg Sodium
- 16 g Total Carbohydrate
- 2 g Dietary Fiber
- 0 g Sugars
- 17 g Protein
Directions
1. Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
2. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes and thinly slice crosswise.
3. Divide chicken between heated mini bowls and top with cheese, red onion, avocado and cilantro. Serve with lime wedges.