Tuesday, June 14, 2011

Coll's Grilled Chicken Tacos

Like I said, I'm leaning into the vegan/vegetarian lifestyle so we're still eating some meat. Tonight I made these grilled chicken tacos for the second time and I'm really enjoying this new preparation....

The grilled chicken is great with the marinade. There's no cheese and just a touch of sour cream so they're really light. The toppings make the tacos taste fresh and offer a bit of crunch. The sauce is packed with flavor. They're easy to prep and fast to assemble.

I served these tacos with grilled broccolini and asparagus and a green salad.

Coll's Grilled Chicken Tacos

2 boneless skinless chicken breasts
Marinade & spicy cilantro sour cream sauce, recipe below
Flour tortillas
Green cabbage, thinly sliced
1 carrot, peeled into strips
2 radishes, sliced paper thin
Cilantro leaves removed from stems

Rinse the chicken, then scrub with a good amount of kosher salt and rinse again. Cut each chicken breast into 3 or 4 thin strips. Pat dry, then toss with marinade and sprinkle with a little extra salt and pepper. Marinate for 30 minutes to 2 hours.

When you're ready to start cooking, preheat the oven to 350. Combine the cabbage and carrot in a large bowl. Set out in an assemblyline next to radishes, cilantro leaves and sour cream sauce. Fire up the grill to high heat. Loosely wrap tortillas in some foil and place in the preheated oven. Once the grill is hot, lower temperature to medium and grill chicken until cooked through. I like to have some good grill marks on each piece. Remove and let sit for a minute. Slice into large bite size pieces and place in a bowl. Pull out tortillas and layer your tacos...

Warm tortilla
Cabbage/carrot slaw
Grilled chicken slices
Cilantro leaves
Spicy cilantro sour cream sauce

I like to make the tacos for guests so they look pretty and have everything layered in the right order. Having them layered in this way helps prevent the tortilla from getting soggy and they look pretty with all the colors.

Marinade & Spicy Cilantro Sour Cream Sauce
Inspired by these Chicken Fajitas

3 cloves garlic
3 green onions, cut into 1-inch pieces (roughly one cup)
1/2-1 jalapeno, seeded & roughly chopped
1 1/2 cups loosely packed cilantro leaves
1/3 cup lime juice (roughly 3 limes)
Kosher salt
Freshly ground black pepper
1/4 t cumin
1/4 cup olive oil
1/4 cup sour cream

Mince garlic, then sprinkle with kosher salt and smash into a paste with the edge of a large knife. You now want to mix the garlic, green onions, jalapeno, lime juice and cilantro into a sauce. If you have a Vitamix, use that and add it all at once, then mix until smooth. If you have a mini Cuisinart, add the green onion and jalapeno first to mince. Then add the cilantro, then the lime juice and garlic. Either way, finish with salt and pepper and blend until smooth. Divide sauce among two bowls. Mix half the sauce with the cumin and olive oil. This is your marinade. Mix the other half with the sour cream. This is your spicy cilantro sour cream sauce for the top of the tacos. Refrigerate until ready to use. Can be made the day ahead.

* Marinade is also great for prawns. Spicy cilantro sour cream sauce is also perfect for these delicious Cajun flavored fish tacos.

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