Makes 6 hard or soft shell tacos

• 6 hard taco shells, toasted a bit in low oven or grill  (OR)
• 6 soft taco shells (brush with organic sunflower oil and lightly toast each side)
• 1 1/2 C Cotija cheese, finely shredded & keep cool
• 2 C baby spinach, julienne chopped, keep cool
• 3 large chicken breasts, marinated & grilled*
• Extra lime wedges for serving
• Large bunch of cilantro
• 3 limes
• 2 ripe, firm avocados
• 4 ears of sweet corn to grill
• 1 pint of mixed color tomatoes
• 2 bottles Salad Girl Chili Limon Organic Vinaigrette

*To marinate and grill chicken:

Marinate chicken breasts in fridge for 30 minutes in 1/2 cup Salad Girl Chili Limon Organic Dressing. Grill for 6 minutes on each side over medium heat, chop into small bites, and toss with 1 Tbsp Chili Limon, 1 Tbsp Lime juice, and 1 Tbsp finely chopped cilantro. Put into festive serving bowl, and keep cool until ready to make tacos.

To Make Salsa:

• 2 C mixed heirloom tomatoes, chopped medium
• 2 C roasted corn
• 1 C black beans, drained
• Juice of 1/2 lime
• 2 Tbsp fresh cilantro, finely chopped
• sea salt to taste
• 1 Tbsp Salad Girl Organic Chili Limon Vinaigrette

To Make Tacos:

Scoop a spoonful of fresh spinach, grilled chicken, and salsa. Sprinkle with cheese, add a drizzle of Salad Girl Organic Chili Limon. and a squeeze of lime.

Enjoy!