INGREDIENTS
14 oz
(4 thin sliced) boneless chicken breast cutlets
1 1/4 tsp
seasoned salt (I used Lawry’s Fire Roasted Chili & Garlic)
1 tsp
olive oil
1 tsp
lime juice
2 1/2 cups
shredded romaine lettuce
1/2 cup
(1 medium) vine ripe tomato, chopped
1/4
loose cup chopped cilantro
1/4 cup
thin sliced red onion1 tsp olive oil
2 tsp
lime juice
1/4 tsp
kosher salt
fresh black pepper
8
corn tortillas
4 tbsp
crumbled Cotija cheese
1
sliced (5 oz) avocado
thinly sliced radishes, for garnish (optional)
4
lime wedges, for serving