David's Kosher Salt Description
- The Versatile, Gourmet Salt of Choice for Kosher Cooking-Holiday Time or Anytime!
Perfect For The Table, Cookouts, Smaller Cupboards Or Seasoning On The Go. David’S Kosher Salt 7.5 Oz. May Be Smaller In Size But Contains The Same Exquisite Flaky Coarse Crystals. Flavor And Compliment All Your Favorite Dishes And Recipes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: Approx 756
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 590 mg | 26% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugars, vitamin D, potassium, calcium or iron
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Cilantro-Lime Grilled Chicken Tacos
[vc_row][vc_column][vc_column_text]Taco 'bout a tasty Tuesday! Use this grilled chicken tacos recipe to create a make-ahead weeknight dinner that's sure to please both kids and adults. Marinate juicy chicken breasts in a zesty cilantro-lime mixture, grill to perfection, and then fill your favorite taco shells. Top with diced onion, crumbled cotija cheese, fresh cilantro, a squeeze of lime and of course, fresh guac!
Cilantro-Lime Grilled Chicken Tacos
- 4 oz. chicken breasts (about four breasts)
- 1 bunch bunch cilantro (divided)
- 3 scallions (trimmed and roughly chopped)
- 1 jalapeño (seeded)
- 3 Tbsp. olive oil
- 2 limes (juiced and zested, plus more for serving)
- 1 tsp. kosher salt (plus more to taste)
- 1/2 medium red onion (diced)
- 8 taco shells (or corn tortillas)
- Guacamole (for serving)
- For marinade, in blender, combine 3/4 of the cilantro along with scallions, jalapeño, olive oil, lime juice, lime zest and salt, and puree until uniform. Add splash of water if necessary to get blender moving.
- Transfer mixture to zip-top bag or container and add chicken. Refrigerate and marinate 1-4 hours. Allow chicken to come to room temperature for 30 minutes before cooking.
- Preheat grill or indoor grill pan to medium-high heat. When hot, place chicken on grill and discard remaining marinade. Cook until internal temperature reaches 165 degrees F, 6-7 minutes per side. Transfer to cutting board to rest 5 minutes.
- Dice chicken and transfer to bowl. Add diced onion, reserved cilantro leaves and additional lime juice, if desired. Season to taste with salt and pepper. Portion chicken into tortillas or with taco shells and serve with side of guacamole.
Get the ingredients you’ll need from Vitacost!
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