Friday, June 7, 2013

Cilantro-Lime Chicken Tacos

I love Mexican food. I dream of our vacations to Cabo and Playa del Carmen when every day we'd go out exploring and eat in places off the beaten path where the locals go to eat. The food they would serve was so simple, but so amazing.

I've cooked a lot of Mexican food, so was really happy when this Taste of Home Cooking Recipe Swap was all about Mexican food. I was given a recipe for Cilantro-Lime Chicken Tacos from the blog Sweet Beginnings. After reading the recipe, I knew right away that I'd love it.

I went shopping for the ingredients and my market did not carry Asiago cheese (seriously???) so I had to use a 6-cheese Mexican blend in the pesto. Then when I started cooking, I realized I did not have almonds, so I had to make the pesto without, which ended up being ok - the pesto was amazing. The only other change I made to the recipe was to poach and shred my chicken because I prefer shredded chicken in tacos.

This recipe was SO good - light and fresh and bright. I made tacos using corn tortillas for myself, and made quesadillas using flour tortillas for Jon. The pesto was so good that I could just sit and eat it with a spoon!! Jaida, thanks so much for sharing this recipe in the swap!!

Cilantro-Lime Chicken Tacos

  • Olive oil cooking spray (poached chicken, didn't need this)
  • Add: 2 c water
  • 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 cup fresh cilantro leaves, stems removed
  • 2 1/2 Tbsp extra virgin olive oil
  • 2 Tbsp sliced, toasted almonds (I didn't use these)
  • 3 Tbsp chopped, fresh garlic
  • 1 1/2 tsp lime juice
  • 1/2 cup shredded Asiago cheese (I used a Mexican blend)
  • 1 1/2 tsp kosher salt
  • 1/4 cup chicken broth
  • flour or corn tortillas
  • Topping ideas: sour cream, shredded cheese, hot sauce, cilantro, queso fresco

  • Directions

    1. Heat a skillet over medium-high heat and spray with cooking spray. Season chicken with salt, pepper and garlic powder. Cook for 3-4 minutes, or until cooked through. (Instead, I poached the chicken. Cut chicken into chunks and place it in a pot covered with water, add the salt, pepper and garlic powder. Cook on medium until cooked through. Shred with 2 forks)
    2. Meanwhile, combine the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth in a blender and mix on low speed for 2 minutes. \
    3. Toss chicken with the pesto.
    4. Warm tortillas (if using corn tortillas, place 2 between damp paper towels and heat in the microwave for 30 seconds), top with chicken mixture and your choice of toppings.