Sometimes you just have to cheat.
I cheated big time with these grilled chicken tacos… first of all, they were supposed to be FISH TACOS! I hate fish (which is weird considering I grew up on an island… but there you have it) so I used chicken instead. Secondly, they are supposed to be grilled but my husband wasn’t home from work yet and I was hungry… so I just used the George Foreman. Why didn’t I just get the BBQ out myself and do it properly? you might be wondering. Well, I have no good excuse. The truth is I’m scared of the BBQ. I fear it blowing up in my face. I know it’s stupid…
Anyways, despite my shortcuts, these were pretty good. If you can grill them though, do it.
Grilled Chicken Tacos (adapted from “The Culinary Institute of America: Grilling”)
- 8 flour tortillas
- 2 lbs chicken breast (or mahi-mahi if you wish)
- 1/2 cup vegetable oil
- 3 tbsp lime juice
- 5 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp minced garlic
- Salt, to taste
1. Cut meat into sixteen equal pieces. Combine all ingredients and marinate the chicken in it. Grill over medium heat (2 minutes per side for the fish, until the juices run clear for the chicken). Grill the tortillas until they have grill marks (15 sec per side).
- 2 cups finely shredded cabbage
- 2 tsp lime juice
- 2 tsp honey
- 2 tbsp minced red onion
- 2 tsp minced jalapenos
- 2 tsp chopped cilantro
- Salt, to taste
1. Combine all the ingredients. Allow the mixture to marinate for 30 min (up to 8 hours).
Chipotle Pico de Gallo:
- 1 cup medium-dice tomato, seeded
- 4 tsp red onion, minced
- 1/2 tsp lime juice
- 1/2 canned chipotle pepper, minced
- Salt to taste
- 1 tbsp cilantro, minced
1. Combine all the ingredients and mix well. This can be used immediately or stored in the refrigerator for up to two days.
- 1/2 Mexican Sour Cream (or regular sour cream if you can’t find this)
- 1/2 tsp grated lime zest
- 2 tsp lime juice
1. Combine all the ingredients and mix well. Use immediately or refrigerate up to 2 days.
To assemble the tacos, put 2 slices of chicken or fish in each tortilla. Top with Southwestern Slaw, Chipotle Pico de Gallo and drizzle with Mexican Crema.
Yesterday, my husband and I had a friend over for Mexican food. We got to talking about food. What else do you talk about when you’re eating after all? My husband attempted to explain about all the ethnic foods I am introducing him to, but he got stuck on “Tzatziki.” I don’t really blame him. Finally, he abandoned searching for the word and instead brought up the potstickers we enjoyed a few days prior. But our friend was baffled at our considering potstickers ethnic, because to him, they are a “Utah thing!” Potstickers, as it turns out, are a Chinese thing. I am happy they are accessible here though!
Most people eat these at Chinese food restaurants (My mum, for one, loves them). If people do attempt to make them at home, they generally use the store-bought wrappers. I made mine from scratch, using a recipe from “Dim Sum: The Art of Chinese Tea Lunch” and they are so easy (and CHEAP) that I will never buy them again.
- 3/4 cup flour
- 1/3 cup water
Combine flour and water in a medium bowl. Turn the dough out onto a well-floured surface. Knead the dough for 3-4 minutes until it appears smooth. Form the dough into a 9 inch cylinder with your palms. Cut the dough in half lengthwise. Dust both pieces with flour and cover loosely with plastic wrap. Let them rest at room temperature for 20 minutes. Meanwhile make the filling.
There are a million fillings that you can use for potstickers. I used the traditional ginger pork filling adapted from “Dim Sum: The Art of Chinese Tea Lunch”
- 8 oz finely shredded napa cabbage (or regular cabbage)
- 1 tbsp salt
- 8 oz ground pork
- 2 tbsp minced ginger
- 1 scallion (green onion) finely sliced
- 2 tsp soy sauce
- 2 tsp rice wine (apple juice)
- 1/2 tsp sugar
- 1 tbsp toasted sesame oil (you NEED this to make it taste Chinese!)
Toss the cabbage with the salt in a large bowl and let it stand 30 minutes to remove excess water. Rinse the cabbage, and squeeze out all the water you can. Preheat the oven to 200F (this is so you can keep batches of cooked potstickers warm while you cook the rest). Mix the pork, ginger, scallion, soy sauce, apple juice, sugar and sesame oil in a large bowl. Mix in the cabbage. Refrigerate anywhere from 20 minutes to 2 hours.
To assemble the dumplings, roll the cylinders out to 12 inches each (one at a time). Cut out 3-3 1/4 inch circles. Put a tsp of filling in the center of the dough. Bring the top and bottom of the dough to the center of the filling and pinch shut forming a lip. On one side of the dumpling, pinch 4 1/4 inch pleats in the dough along the lip. When you have 10 or so ready, heat 1 tsp of oil in a skillet over medium heat. When the oil is almost smoking, drop in the dumpling. Fry for 2 minutes (only on one side). Add 1/2 cup of water to the skillet. Cover and let the dumplings cook for 5 minutes. When the water is just about gone, remove the lid and let the potstickers cook until they are light brown and stuck. Repeat until all the dumplings are cooked. Serve hot with Soy Vinegar Dip.
Soy Vinegar Dip
- 1/8 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
Heat ingredients with 1 tbsp water over low heat for 1 1/2 minutes. Remove from heat and spoon into small dishes. Top with a scallion sliced paper-thin if desired.
ps. The Spring Rolls were mediocre so I will not give you the recipe here. Do you have a delicious spring roll recipe?
I think I had 3 servings of this salad while waiting for the husband to get home from work. It is good. Try it.
Chinese Chicken Salad (adapted from Joy of Cooking)
- 2 boneless, skinless chicken breasts, cut into thin strips
- 1/4 cup soy sauce
- 1 can mandarin oranges (11 oz), drained and juice reserved
- 1 small onion, chopped
- 1/2 cup chopped roasted peanuts
- 1/2 cup peanut oil
- 2 tbsp fresh lemon juice
- 1 1/2 tsp Asian chili paste
- 1 tsp soy sauce
- 1 tsp minced ginger
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 4 cups shredded cabbage
- 1 cup chow mein noodles
Marinate chicken strips in soy sauce. Cook in hot oil until browned and no longer pink. Combine chicken, orange pieces, onion, and peanuts in a large bowl. In a small bowl, whisk together the reserved juice, lemon juice, chili sauce, soy sauce, ginger, salt and pepper. Pour 2/3 cup of dressing over the chicken mixture. Combine. Serve over cabbage and top with chow mein noodles.