Grilled Chicken Tacos With Feta Cream #SummerVibes

Chicken Marinade: 1 lb boneless skinless chicken breasts 1 Tablespoon lime juice 1 Tablespoon honey 1 Tablespoon Old El Paso taco seasoning Pico De Gallo: 2 Roma tomatoes, seeded and diced 1 teaspoon Old El Paso taco seasoning ¼ cup cilantro, diced finely ¼ cup onion, diced finely ½ jalapeno, seeded and diced finely ¼ teaspoon garlic Squeeze of lime Feta Cream: 4 ounces cream cheese, softened ½ cup crumbled feta ¼ cup milk ½ teaspoon minced garlic (1 clove) 1 teaspoon olive oil 1 teaspoon lime juice 4 Old El Paso taco boats soft flour tortillas

For the marinade: In a medium bowl, add the chicken, lime juice, honey, and taco seasoning. Stir to coat. Marinate in the fridge for 30 minutes. While chicken is marinating preheat a gas grill to medium high heat. When it is done marinating, discard marinade, oil grill, and grill for 5-7 minutes per side until chicken is no longer pink. Let chicken rest before slicing.

For the Pico De Gallo: Combine all the ingredients for the pico de gallo in a small bowl and chill until serving. Add salt and pepper to taste. For the feta cream: Using a food processor or mixer, blend together all of the the ingredients and chill until serving. To assemble: Place chicken in taco boats and add feta cream and the pico de gallo on top.