Chipotle-Lime Chicken Tacos with Avocado Salsa
When I got my May issue of Food and Wine magazine this month I knew I had to make the Grilled Chicken Tacos. The picture of them was so enticing, as were many others, that I turned to find the recipe immediately. I was also excited to see that I already had most of the ingredients on hand. I substitued chicken breast for the thighs because that's what I had in the fridge.
I put the marinade together in minutes and put it in the fridge just before lunch. By dinner it was ready to pull out and pop on the grill pan. A whiz in the mini prep food processor and the Avocado Salsa was done! I added Pico de Gallo to tie in with the marinade flavor. Then some crunch with shredded cabbage and topped it with mozzarella cheese. Other than the marinating time, this dinner came together in around 30 minutes. Which, in my busy mom opinon, is a great thing!
Give this a go and try not to be impressed. Then go get ya a subscription to Food and Wine magazine for more of their great, and delicious, ideas.
Chicken Tacos
TOTAL TIME: 30 MIN Plus 6 hr marinating
SERVINGS: Makes 12 tacos
Ingredients
3 medium tomatoes, coarsely chopped
1/3 cup fresh lime juice
1 cup water
1/2 tsp Chipotle powder
1 teaspoon salt
2 pounds skinless, boneless chicken thighs (I used 3 breasts)
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon dried parsley
12 corn tortillas, warmed
Shredded Monterey Jack cheese
Directions
1.In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
2.Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, avocado salsa, pico de gallo and shredded cabbage.
Make Ahead
The grilled chicken can be refrigerated overnight.
Avocado Salsa
SERVINGS: Makes about 1 1/4 cups
Ingredients
1 Hass avocado, cut into chunks
1/2 cup water
1/4 cup coarsely chopped cilantro leaves
3 tablespoons freshly squeezed lime juice
Salt
Directions
1.In a blender, combine the avocado with the water, cilantro and lime juice and season with salt. Blend until smooth.
Make Ahead
The avocado salsa can be refrigerated overnight. Press a sheet of plastic wrap directly onto the surface of the salsa.