Adventures in homemade, budget aware cooking.

Posts tagged “Tacos

Grilled Chicken Tacos

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

Chicken:

  • 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).

Southwestern Slaw:

  • 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.

Mexican Crema:

  • 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.