2 cups Mexican melting cheese (Oaxaca or Chihuahua, shredded)
1 Roma tomato (diced)
1 jalapeno (diced)
½ red onion (thinly sliced)
Handful of fresh cilantro (chopped)
Directions
Start by making the green sauce. In a saucepan over medium heat, pour in the green enchilada sauce. Add the lime juice, Street Taco seasoning, and black pepper. Stir well and let it simmer for 5-7 minutes, then reduce the heat to low to keep it warm. This sauce will be used for dipping the tortillas before griddling.
Next, cook the chicken. Preheat your Blackstone Griddle to medium-high heat and drizzle oil on the griddle. Place the chicken cutlets on the griddle, then season them with salt, pepper, and Street Taco seasoning. Cook for about 3-4 minutes per side, until golden brown and fully cooked through. Remove the chicken from the griddle and chop it into bite-sized pieces.
Now, dip and toast the tortillas. Lightly dip each corn tortilla into the warm green enchilada sauce to coat it, then place the tortillas directly on the hot griddle. Immediately sprinkle Mexican melting cheese on one half of each tortilla.
To assemble and crisp up the tacos, add the chopped chicken on top of the melted cheese. Sprinkle diced Roma tomato, jalapeño, and red onion over the chicken. Fold the tortilla over the filling and press down lightly. Cook for 2-3 minutes per side, flipping once, until golden brown and crispy.
Finally, garnish and serve the tacos. Remove the tacos from the griddle and place them on a serving tray. Sprinkle with fresh cilantro and add an extra squeeze of lime if desired. Serve with extra green sauce on the side for dipping.
