Add south-of-the-border sizzle to your next barbecue.
Chicken and Zucchini Tortas
- 4 cloves garlic, chopped
- 1 Tbsp dried oregano
- 2 tsp paprika
- ¼ cup vegetable oil, plus more for grilling
- Kosher salt and freshly ground pepper
- 2 medium zucchini
- 1 lb boneless, skinless chicken breasts
- 1 cup mayonnaise
- Hot sauce to taste
- ½ small head red cabbage, shredded (about 4 cups)
- Juice of 1 lime
- 4 sub sandwich rolls
Heat grill to medium, direct heat. Make marinade: Mix garlic, oregano, paprika, oil, ½ tsp salt, and pepper to taste.
Quarter zucchini lengthwise. Put zucchini and chicken on separate plates and coat both evenly with marinade.
Mix mayonnaise with hot sauce to taste. Make slaw: Toss cabbage, lime juice, ¼ cup mayonnaise mixture, and salt to taste in a bowl.
Grill chicken and zucchini, flipping once, until chicken is cooked through and zucchini is tender, about 10 minutes. Toast rolls on grill.
Build sandwiches: Slice chicken against grain. Spread rolls with remaining mayonnaise mixture and top with chicken, zucchini, and slaw.
Makes 4. Per serving: 880 cal, 58g carbs, 34g protein, 58g fat, 85mg chol, 890mg sodium, 7g fiber