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Chicken Tacos With Charred Salsa

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Ingredients
For chicken and marinade
  Limes 3
  Orange juice 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Minced garlic 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Boneless skinless chicken breast 16 Ounce (4 In Number, 4 Ounce Each)
For charred salsa
  Plum tomatoes 8
  Jalapeno 2
  Chopped scallions 1⁄3 Cup (5.33 tbs)
  Lime juice 2 Tablespoon (Juice Of 1 Lime)
  Chopped fresh cilantro 2 Tablespoon
  Minced garlic 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Red onion 1 Large, thinly sliced
  8 inch whole wheat flour tortilla 6
  Non-fat sour cream 3⁄4 Cup (12 tbs)
  Shredded leaf lettuce 2 Cup (32 tbs) (Finely Shredded)
Directions

To make the chicken and marinade: Grate the rind from the limes into a large bowl; cut the limes in half and squeeze the juice into the bowl.
Discard the limes.
Stir in the orange juice, cilantro, garlic, and cumin.
Pound the chicken to an even thickness of 1/2".
Add to the marinade and turn to coat.
Cover and refrigerate for at least 1 hour or up to 4 hours; turn at least once while marinating.
To make the charred salsa: Set a large cast-iron skillet over high heat until hot.
Add the tomatoes and peppers.
Cover and cook, turning occasionally, for 8 to 10 minutes, or until charred on all sides.
Remove the pan from the heat and let stand, covered, until the vegetables are cool enough to handle.
Remove and discard the skins and seeds from the peppers.
Finely mince the peppers and transfer to a medium bowl.
Cut the tomatoes in half crosswise; squeeze each half to remove the seeds.
Coarsely chop the tomatoes and add to the bowl.
Stir in the scallions, lime juice, cilantro, garlic, and salt.
To assemble the tacos: Coat the skillet with no-stick spray and place over medium heat.
Add the chicken and red onions.
Cook for about 3 minutes per side, or until the chicken is no longer pink in the center when tested with a sharp knife and the onions are softened.
Cut the chicken into 1" slices.
Wrap the tortillas in plastic wrap and microwave on high power for 1 minute to soften.
Divide the chicken mixture among the tortillas.
Top with the salsa, sour cream, and lettuce.
Roll to enclose the filling.
Slice each taco in half.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Chicken

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