Ranch Grilled Chicken TacosApril 16, 2010 at 12:48 am | Posted in Mexican/Southwest | 28 Comments
Tags: chicken tacos, Dinner
This recipe is a combination of three ideas.
1. First of all, a finishing sauce created by Chris over at “Nibble Me This” caught my eye. He simply combined sour cream and a fajita marinade to create a sauce to drizzle over his fajitas. I found this so simple and hopefully versatile that I combined 1/2 C. sour cream with 3 tablespoons of canned jalapeno salsa for my finishing sauce for these chicken tacos. It worked and man was it delicious. Just think of the possibilities using sour cream as your base.
2. This month’s Food and Wine Magazine has a great article on taco trucks which includes some tantalizing photos and unique taco combinations. A brining technique for grilled chicken tacos looked easy and interesting, so I used this method before firing up my Weber.
3. My refrigerator was incredibly inspiring. Yup, need to use up some of that expensive produce sitting in the vegetable bin.
Hence, my (Highlands) Ranch Grilled Chicken Tacos were born. I served it with a simple side of black beans topped with sour cream and cilantro and I must admit this was a very tasty meal. Take a look:
Highlands Ranch Grilled Chicken Tacos
For the Chicken:
- 2 bone-in, skin on chicken breasts
- 3 medium tomatoes
- 1/2 C. fresh lime juice
- 1 C. water
- 1 t. salt
- 1 T. sweet paprika
- vegetable oil
Combine tomatoes, lime juice, water and salt in a blender and puree. Place chicken breasts in a Ziploc bag along with the puree and marinate/brine overnight or for at least 8 hours. Remove chicken from bag, pat dry, rub with oil and then paprika. Grill until done.
In the meantime prepare the fillings for your tacos:
- Finely shredded cabbage
- Thin sliced red and yellow bell peppers
- Thin sliced onion
- Avocado wedges
- Mexican Queso crumbling cheese and chopped cilantro for topping
Sautee bell pepper and onion strips in olive oil until tender.
- 1/2 C. sour cream
- 3 T. Jalapeno Salsa (canned)
Rick Bayless instructs this method for heating corn tortillas: On a clean kitchen towel sprinkle 3 T. water. Place a stack of corn tortillas on the towel and fold the towel around the tortillas. Place into a large Ziploc bag, folding the top of the bag. Do not seal. Cook in microwave 4 minutes at 50% power and then let rest two minutes.
To plate: Thinly slice chicken breasts. Place fillings and chicken slices onto warm tortillas, add a wedge of avocado, drizzle with the finishing sauce. Provide a wedge of lime to squeeze over the beans and the tacos. Delicious.
A side note about those bowls in my photo. They are called “rice bowls”. Take a look at the rice shaped design. Grains of rice are placed on the bowl before firing, creating translucent rice designs. Cool!
Highlands Ranch Grilled Chicken Tacos.
It’s What’s For Dinner!