I know I haven’t done a recipe in a while and that’s because (brace yourselves) I have a pretty busy life. After BBQ-gate a couple weeks back, I’ve been taking it pretty easy in the kitchen and licking my wounds. (If you don’t remember, I left some chicken with some STELLAR home-made BBQ sauce in the slowcooker and came home to a rock hard mess of CRAP. We ended up eating Little Caesar’s.)
Well, I’ve got my confidence back and am ready to share the latest! Lucky you! So… Bear and decided some months back that we were mandating a Taco night in our house. (We shoot for once a week.) Bear suggested Wednesdays, but I insisted on Tuesdays… For no other reason that alliteration is fun. So there you have it.
This time, I decided to venture out on my own just a wee bit and try something other than ground meat, ground turkey, ground chicken. (All of those things are wonderful, but I just wanted something different.) And we already had chicken breasts ready to go, so why not?!?!
- 4 chicken breasts, pounded out of course
- dried cilantro
- olive oil
- salt and pepper
- flour tortillas
- Mexican blend of shredded cheese
- sriracha sauce
- lime juice
- ready-made rice (Because can’t do everything by hand!)
- taco seasoning of your choice (totally optional)
- Pound out your 4 chicken breasts and cut into 1/2 inch strips. Place strips in tupperware container. Add cilantro, salt, pepper, and cumin. Then, drizzle with olive oil. You can add as much of these spices as you want. (You know me: heavy on the cumin and cilantro. Light on the salt and pepper.) Stir it all up so your “rub” has covered all the strips equally. Cap the tupperware and let it sit in the fridge while you do the rest.
- In a small bowl, mix together mayo (maybe 1/4 cup) , dried cilantro (just a LITTLE), finely chopped garlic (1/2 clove is what I used), a splash of lime juice, and a tablespoon or two of sriracha. Stir it all together briskly until it becomes a nice pale pink color. Give a little taste and make sure you’re digging the flavor. If you want to add something else do it! (I love making sauces. It’s pretty much my favorite part of cooking… Aside from eating, duh.)
- Now it’s time to sautee the chicken strips. Spread them evenly on a large frying pan over a little bit of olive oil. Once the edges turn white (ie. it’s cooked on the bottom), flip them over and cook the other side for the same amount of time. (The strips aren’t that large, so it should take each side 3 minutes or so to cook through.)
- I tasted the chicken with my rub before I added anything else. It was DELISH! However, I did decide that I wanted to add a little more depth to the flavor of the chicken (Since we didn’t have any veggies to go on top of our tacos, I thought it needed something extra.) If you like tomatoes on your tacos, then don’t add anything. You’ll be good to go at this point! If you’re going straight meat, cheese, rice: listen up because you have another step… The seasoning!
- I picked up a Frontera brand chicken taco seasoning that was a tomato based liquid and added it into the pan. I let the cooked chicken saute in that for about 3 minutes and then it was ready. (I really recommend this brand. It was almost smokey in nature and Bear and I both just loved it!)
- Once the chicken is done, prepare your tacos however your little hearts desire.
Here’s the stacking order of a taco that I recommend:
torilla, sour cream (just a little), rice (just a little), chicken strips, cheese, chipotle mayo
IT WAS SOOOOOOO GOOD! And the weird thing: REALLY filling! Usually we can put DOWN some tacos in the Bear household… But last night, we were both full after 3! So delicious!