CILANTRO LIME CHICKEN TACOS
Serves 4 to 6
Cilantro Lime Vinaigrette
3 tbsp seasoned vinegar
2 tbsp fresh lime juice
1 tbsp honey
1 small garlic clove, minced
1 tsp minced chipotle chile in adobo sauce
Pinch of kosher salt
1/3 c plus 1 tbsp canola oil
1/2 chopped fresh cilantro
Chicken Taco Filling:
2 tbsp canola oil
1 # ground dark meat chicken
1/2 c fresh cilantro, chopped
2 cloves garlic, minced
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lime juice
1 tbsp soy sauce
12 flour tortillas (see recipe below)
1/2 head romaine lettuce, finely shredded crosswise
1 c tomato, cored, seeded, and diced
1/3 yellow bell pepper, finely chopped
1 c queso fresco, crumbled
Fresh cilantro for garnish
To make the Cilantro Lime Vinaigrette, in a blender, combine the vinegar, lime juice, honey, garlic, chile, and salt and process until smooth. With the machine running, add hte oil in a thin steady stream to form an emulsion. Add the cilantro and process until the vinaigrette is deep green with small flecks of cilantro. Taste and adjust the seasoning, then set aside.
To make the Chicken Taco Filling:
In a large skillet over medium-high heat, heat the oil. Add the chicken, cilantro, garlic, salt, and pepper and cook, stirring and breaking up any chunks with a wooden spatula, until the chicken shows no sign of pink, about 8 minutes. Reduce hte heat to medium-low. Stir in the lime juice and soy sauce and cook until they are almost evaporated, about 1 minute. Remove from heat.
To assemble the tacos:
Divide the chicen mixture evenly among the taco shells. Top with the lettuce and drizzle each taco with about 1 tbsp of the vinaigrette. Add a scattering of tomato and yellow pepper, and garnish with some of the cheese and a cilantro sprig. Serve immediately, and pass the remaining vinaigrette at the table.
FLOUR TORTILLAS (see below):
Yield: 6 tortillas
1 ¼ cup + 2 tbsp all-purpose flour
¾ teaspoons salt
3 tablespoons vegetable shortening, cut into 6 pieces
½ cup water (minus 1 tbsp), heated to 110 degrees
½ teaspoon vegetable oil
Make Ahead: Tortillas can be cooled, layered between parchment paper, covered in plastic wrap, and refrigerated for 3 days. To serve, microwave on 50 percent power until heated through, 10 seconds.
Recipe adapted from Nordstrom Flavors: An Artful Celebration of Food cookbook by Michael Northern
Serves 4 to 6
Cilantro Lime Vinaigrette
3 tbsp seasoned vinegar
2 tbsp fresh lime juice
1 tbsp honey
1 small garlic clove, minced
1 tsp minced chipotle chile in adobo sauce
Pinch of kosher salt
1/3 c plus 1 tbsp canola oil
1/2 chopped fresh cilantro
Chicken Taco Filling:
2 tbsp canola oil
1 # ground dark meat chicken
1/2 c fresh cilantro, chopped
2 cloves garlic, minced
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh lime juice
1 tbsp soy sauce
12 flour tortillas (see recipe below)
1/2 head romaine lettuce, finely shredded crosswise
1 c tomato, cored, seeded, and diced
1/3 yellow bell pepper, finely chopped
1 c queso fresco, crumbled
Fresh cilantro for garnish
To make the Cilantro Lime Vinaigrette, in a blender, combine the vinegar, lime juice, honey, garlic, chile, and salt and process until smooth. With the machine running, add hte oil in a thin steady stream to form an emulsion. Add the cilantro and process until the vinaigrette is deep green with small flecks of cilantro. Taste and adjust the seasoning, then set aside.
To make the Chicken Taco Filling:
In a large skillet over medium-high heat, heat the oil. Add the chicken, cilantro, garlic, salt, and pepper and cook, stirring and breaking up any chunks with a wooden spatula, until the chicken shows no sign of pink, about 8 minutes. Reduce hte heat to medium-low. Stir in the lime juice and soy sauce and cook until they are almost evaporated, about 1 minute. Remove from heat.
To assemble the tacos:
Divide the chicen mixture evenly among the taco shells. Top with the lettuce and drizzle each taco with about 1 tbsp of the vinaigrette. Add a scattering of tomato and yellow pepper, and garnish with some of the cheese and a cilantro sprig. Serve immediately, and pass the remaining vinaigrette at the table.
FLOUR TORTILLAS (see below):
Yield: 6 tortillas
1 ¼ cup + 2 tbsp all-purpose flour
¾ teaspoons salt
3 tablespoons vegetable shortening, cut into 6 pieces
½ cup water (minus 1 tbsp), heated to 110 degrees
½ teaspoon vegetable oil
- Combine flour and salt in a large bowl. Rub shortening into flour mixture until mixture resembles coarse meal. Stir in water until combined.
- Turn dough out onto clean surface and knead briefly to form smooth, cohesive ball. Roll 2 ½ tablespoons dough into 1 ½ inch balls.
- Working on a lightly floured surface, roll balls to 8 inch rounds.
- Heat oil in large nonstick skillet over medium-low heat (#4) until just smoking. Wipe out skillet with paper towels.
- Lay 1 round in skillet and cook until surface begins to bubble, about 1 minute.
- Flip and cook until browned and puffed, about 1 minute.
- Transfer to plate and cover with kitchen towel. Repeat with remaining rounds.
- Serve.
Make Ahead: Tortillas can be cooled, layered between parchment paper, covered in plastic wrap, and refrigerated for 3 days. To serve, microwave on 50 percent power until heated through, 10 seconds.
Recipe adapted from Nordstrom Flavors: An Artful Celebration of Food cookbook by Michael Northern