Mexican Chicken Tacos
29
Jul
Jul
For the chicken:
1 tsp kosher salt
1 tsp chili powder or cayenne pepper
3 cloves garlic, crushed
2 tsp dried oregano
¼ tsp ground cinnamon
2 tbsp light olive oil
¼ cup fresh lime juice
2 lbs chicken breast
For the Pico de Gallo:
6 plum tomatoes, finely diced
1 jalapeno, seeded or not, diced fine
½ bunch cilantro or parsley leaves, checked and chopped
juice of 1 lime
½ tsp kosher salt
For Assembly:
Warm tortillas or wraps
Diced avocado
3 tbsp cilantro or parsley checked and chopped
hot sauce
Parve sour cream like Wayfare, optional
1
Combine salt and spices with the oil and juice in a Ziploc bag for the marinade. Marinate chicken in mixture for at least 2 hours.
2
To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro or parsley, lime juice, and salt. Stir it together and set it aside.
Heat a grill pan until very hot.
3
Drain chicken well and grill for 4-5 minutes per side or until done. Remove from pan and allow to rest 5 minutes.
4
Slice into strips.
5
Heat wraps or tortillas on the grill pan for 2-3 minutes or until warm.
Place chicken strips, diced avocado and pico de gallo on a tortilla. Sprinkle with cilantro or parsley. Drizzle with hot sauce and a dollop of parve sour cream. Fold up and serve.
Ingredients
For the chicken:
1 tsp kosher salt
1 tsp chili powder or cayenne pepper
3 cloves garlic, crushed
2 tsp dried oregano
¼ tsp ground cinnamon
2 tbsp light olive oil
¼ cup fresh lime juice
2 lbs chicken breast
For the Pico de Gallo:
6 plum tomatoes, finely diced
1 jalapeno, seeded or not, diced fine
½ bunch cilantro or parsley leaves, checked and chopped
juice of 1 lime
½ tsp kosher salt
For Assembly:
Warm tortillas or wraps
Diced avocado
3 tbsp cilantro or parsley checked and chopped
hot sauce
Parve sour cream like Wayfare, optional