In the Kitchen: Chicken Tacos

Super Bowl Sunday is one of my favorite Sundays, this year I thought I might try something new, but then decided, nah, and sticking to what we love: chicken tacos.  Here’s our favorite recipe.  With a crowd I turn it into a taco + nacho bar so everyone can mix and match their favorites.  

There are two VERY IMPORTANT items to these tacos. 

NUMBER 1: You MUST grill your tortiallas, or do a quick fry of them (heat your griddle to super hot & spray with Pam, cook tortillas about 15 seconds, then spray the tops of them with Pam and flip them.  Cook another 15 seconds.).  Do this JUST before serving.  They are best piping hot.

NUMBER 2: Mince your meat really fine -- it's just better.  That's all.

Onto the recipe, I always double this:

6 boneless, skinless chicken breasts
1/2 C lime juice
1/2 C olive oil
2 garlic cloves, minced
handful of cilantro, chopped.  In my opinion, you can never have too much, so be generous.
3 t firmly packed brown sugar
3 t salt
2 t ground cumin
2 t black pepper

Combine ingredients in Ziploc bag and marinate 1-3 hours, remove 30 min prior to grilling to get to room temperature.  Grill chicken, then mince in a food processor.  I use on similar to this...one of the better wedding gifts we received!  

Grill or quick fry your tortillas, then top your tacos.  I always set up a taco bar with a variety of toppings which usually included: cheese, lettuce, sour cream, guac, avacado and homemade salsa.  Can't beat it.

The chicken is also delicious all on it's own...in fact, that is how the recipe is intended.  When we eat it grilled I serve it with black beans and rice & top my chicken with a dollop of sour cream and some homemade salsa.  

If you try it be sure to tag me & tell me what you think!

xx.
Amy