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.
I know it’s been too long since my last blog. Because it’s been a few weeks, now I feel bogged down with a million recipes to write about and an internet connection that is temperamental at best. You have my sincere apologies and a pledge to get back on track. Here’s what we had for dinner tonight:
You’ll notice that there is a side of asparagus on my plate. Asparagus is one of those foods that my young, uncultivated tongue didn’t appreciate. I used to call them “aspara-guts.” Saute them in butter and garlic and they don’t taste anything like guts… well, at least I don’t think they do.
Chicken Murphy (adapted from “Family Circle”)
- 2 tbsp olive oil
- 4 cloves garlic, sliced
- 1 28oz can of whole tomatoes
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 skinless, boneless chicken breasts, cut into 2 inch cubes
- 1 large red bell pepper, cut into 1/4 inch slices
- 4 hot red peppers, seeded and cut into quarters
- 1/2 a sweet onion, sliced
- 1 cup of uncooked orzo (cook this like you cook rice with a 2 to 1 ration of water to orzo)
Heat oil in a large skillet over med-high heat. Add the garlic and cook until lightly browned. Stir in the tomatoes and liquid, salt and pepper. Break up the tomatoes using the back of a wooden spoon. Cook over med-high heat for 3 minutes. Add the chicken, peppers and onion. Cover and cook for 5 minutes. Stir and cook for another 5 minutes or until the chicken is cooked through. Serve on a bed of cooked orzo.
I have written this post three times now, but every time, my computer dies or fails in one way or another. So, I’ve given up on the stories and anecdotes. This is good. Make it and eat it.
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh basil, minced
- 1 tbsp fresh chives, minced
- 2 gloves of garlic, minced
- 3 roma tomatoes, chopped
- 1/4 cup red onion, finely chopped
Combine all ingredients in a small bowl and spoon over toasted slices of baguette.