RECIPE: Grilled Chicken Tacos with Spicy Green Sauce
1 batch of Spicy Jalapeno Green Sauce/ Marinade
4 chicken breasts
Your favourite corn or wheat tortillas
Toppings for Tacos:
Shredded purple cabbage
Chunky diced tomatoes
Thinly sliced red onion
SPICY JALEPENO SAUCE (FOR CHICKEN TACOS)
½ bunch cilantro leaves, most stems removed
5 garlic cloves
2 jalapeños, seeds removed
salt and pepper
juice and zest of 1 lime
6 tbsp olive oil
Add all ingredients to a blender or food processor
Blend on medium until formed into a paste, sauce adding more olive oil if needed to make smooth
This can be used as marinade or sauce to go with tacos, beef or even grilled corn salsa.
Store in the refrigerator, serve at room temperature.
Cover chicken breasts with ¾ of the marinade, making sure all sides are evenly coated.
Cover, place in fridge for at least 3 hours and up to 8 hours.
Cook the chicken:
Heat your grill pan, BBQ or cast iron pan on medium-high, and add chicken to pan when warm.
Cook chicken, approximately 7-9 minutes each side, flipping a few times to avoid burning.
Once cooked (or thermometer reads 165F), transfer to a cutting board and rest for 5 minutes, tented with foil / covered slightly.
Thinly slice, across the grain and add to your tortillas. Top with your favourite toppings and extra sauce, if desired
Assemble the Tacos:
Heat up a large pan on medium- high heat, and when warm, toast the tortillas on both sides (or use your grill, if you don’t live in an apartment like me).
Add chicken, shredded cabbage, and other toppings as desired.
Top with as much of the reserved sauce (that hadn’t been used as a marinade).
EAT! And Enjoy.
THESE CAN BE MADE ANY TIME OF YEAR! I MEAN, TACO TUESDAY DOES HAPPEN ONCE A WEEK…
Tacos are one of my hands down favourite ways to sneak in extra veggies and colour into our diets. By adding tons of flavour and texture, the vegetables in this dish are almost as integral as the chicken itself.
I have lived in an apartment in the city until recently, so I fullu understand the struggle of wanting grilled foods, but dont have the capacity (access to a grill).
SO. Here’s where your cast iron pan (or another heavy bottomed pan) comes in. Its an easy, cheap and functional pan that sort-of imitates the taste and texture of an actual grill. I actually still cook a lot of meats in my cast iron pan, despite having a grill now. Its nice not to have to go outside and it can go in the oven.
If you’re a die hard BBQ lover and feel that nothing can replace that charbroiled taste, then ignore my cast iron suggestion & man that grill son!
This sauce is my version of a Mojo sauce, a traditional latin sauce that can be used raw, as a dip or condiment, or cooked as a marinade. With no real experience with a Mojo sauce, besides what I’ve seen on The Food Network, or eaten in restaurants, I’ve sort of twisted things around into a really yummy green sauce you can use for marinades, tacos & dips.
First, you’ll either want to use a blender or food processor, or mortar and pestle if you’re feeling like doing a little bit of work. the proportions i used made a sauce/marinade that was spicy but not over powering. If you’re a spice fiend then don’t even bother taking out the seeds from your jalapenos, or you could save them and add them after if you find your blended sauce isn’t hot enough.
See! You can still get great colour from a regular non-stick pan.
Now, you can top these tacos with literally anything. I’ve put my suggestions and what I like to top mine with – but that changes seasonally and to what I have available. I used goat cheese, but of course the traditional cotija cheese or even feta is more than a fabulous replacement. If you wanted to get even fancier, you could even pickle the red onions before you add them – the opportunities are endless!
If you’re going to give these a try, take a pic and tag me on Instagram @dev_carlsen, and use the tag #wellnesswithdev
I’d love to see your creations!