Green Chicken Tacos2012-05-09
- Cuisine: Mexican
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
This week is Spring Break for me. You’d think I’d have posted more than normal, but it’s been nice to just enjoy time with family and friends and I’ve also been tackling some major projects around the house…
Like going through my closet.
I should have posted this for St. Patricks Day, even though it’s actually mexican food. I decided to call these Green Tacos, because most everything on them is green…grilled pablanos, my Roasted Tomatillo Salsa Verde, avocados and cilantro.
Mr. Wonderful and I have become a fan of street tacos. Street tacos for all you Gringos out there are double stacked corn tortillas that have been warmed or fried in oil (I prefer the warmed way), and then filled with seasoned grilled meat, onions, cilantro and a squeeze of lime. My friend Dessi called me a Gringo when we went to the latin market. I know she did -cuz after she explained to me what it meant, I heard her mention it a few times to the workers there.
Dessi, what were you saying about me dear friend? Hmmmm….
We actually have street taco places here in Oklahoma City and even taco carts where you can pick up some great versions of this yummy treat. Some local chefs even opened a place here with gourmet versions called Big Truck Tacos.
I had these in mind when I made these tacos but I used chicken instead of beef.
Start by turning your oven on to 350º. Estimate how many tacos each person will eat and then multiply by two. You’re going to double stack your tortillas. Put them inside some tin foil, tightly wrap them and pop them into the oven to steam.
Let’s make some seasoning. You don’t have to buy a special taco seasoning mix. You can use what you have in your kitchen. Mix together these things in a bowl:
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon sugar
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
Take a whisk or spoon and stir it all up really well.
Drizzle some olive oil into a skillet and let it get good and hot.
Take 2 pablano peppers and 2 white or yellow onions and slice them up pretty thinly.
Scoop them all up and toss them into your skillet.
Sprinkle a little salt and pepper over them and also a bit of your seasoning you just mixed.
Keeping your heat on medium, stir these babies around and let them cook down and carmelize until they’re good and soft, about 10 minutes or so. When they’re softened up quite a bit, put them into a baking dish and keep them warm in the oven while you cook your meat.
Add a little more oil to the skillet you removed the peppers and onions from.
Take 3 large chicken breasts and slice them crossways pretty thin -like a quarter of an inch.
Put them on a plate and liberally sprinkle them with your spice mix. Don’t be shy, go ahead and add all of it. I used tongs and tossed it to make sure it was all good and coated.
Put them into your hot pan and stir them around and let them sizzle and stir-fry.
Cook them, stirring constantly for about 5 minutes. The chicken should cook pretty quickly due to it being sliced so thin.
Remove it to a plate or tray and add the onions and peppers.
To serve it up – here is what I recommend. Salsa Verde, avocado, cilantro, Queso Fresco cheese and some lime wedges.
Start by taking out your tortillas which should be nice and warm by now.
Lay 2 stacked on top of each other on a plate. Corn tortillas are thin so this will help your fillings from soaking through. Spoon on some of your onion/pepper mixture followed by some of your chicken. Then layer on some chopped avocado.
Next, Spoon some of your warm Roasted Tomatillo Salsa Verde over top and sprinkle on some Queso Fresco cheese. Lay a sprig of cilantro over top and squeeze your lime wedge over all.
Fold the top of your taco over and enjoy this flavor explosion in your mouth. I’m telling you, this is flavor like you’ve not had in a taco before.
Try a different kind of taco with your family this week.
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon cumin
- 12 16 corn tortillas
- 3 T. olive oil, divided
- 3 large chicken breasts, sliced thinly across
- ¼ pepper
- ¼ t,. salt
- 2 poblano peppers, sliced thin
- 2 onions, sliced thin
- Queso Fresco crumbled cheese
- 1 avocado, cut in chunks
- lime wedges
- salsa verde
- Wrap tortillas in tin foil and put in 350º oven.
- In small bowl mix seasoning ingredients together well.
- In a skillet over medium heat, add 2 T. olive oil to skillet.
- When hot, add onions and peppers.
- Season with salt, pepper and 1 t. of seasoning mix.
- Keep stirring until vegetables are softened and carmelized, around 10 minutes. Remove veggies to oven safe dish to keep warm in the oven.
- Add 1 more tablespoon olive oil to pan and allow to heat.
- On a plate, sprinkle remaining seasoning over sliced chicken.
- Add to skillet and stir-fry about 5 minutes or until chicken is browned and done. To serve – stack 2 warm corn tortillas, add peppers and onions, then chicken, then cheese, avocado, cilantro, salsa verde and squeeze a lime over top.
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