Sunday, August 7, 2011

Cilantro Lime Chicken Tacos

A few Christmases ago, I received the Nordstrom Flavors Cookbook as a gift. This cookbook is full of great recipes, my favorite by far is the cilantro lime chicken tacos. This was the first taco recipe I had attempted, or really seen, that did not involve taco seasoning packets or mixes. Instead, lime juice and cilantro play the starring seasoning role in both flavoring the taco meat and the vinaigrette that serves as the sauce.

Robert also loves these tacos and regularly requests it when asked what he wants to eat during a given week. Additionally, I often serve these tacos to dinner guests as it is easy to prepare and keeps me from having to spend most of the evening in the kitchen finishing up dinner. If you or any of your dinner companions have an aversion to cilantro, have no fear. You can easily omit the cilantro from the taco meat and leave the cilantro to the vinaigrette so those who do enjoy cilantro can still get a taste.

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Cilantro Lime Chicken Tacos

Vinaigrette Ingredients
1 tablespoon seasoned rice vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 clove garlic, minced
1 chipotle pepper in adobo sauce
pinch of Kosher salt
1/2 cup plus 1 tablespoon canola oil
1/2 cup chopped fresh cilantro

In a food processor or blender add the seasoned rice vinegar,
lime juice,
garlic, salt and chipotle pepper.
Turn on the machine. While it's running, pour the oil in a small, steady stream to make a thick sauce.
Gradually add in the cilantro until the mixture becomes dark green in color.
 Place in a serving bowl and set aside while you make the taco filling.

Taco Filling Ingredients
2 tablespoons canola oil
1 pound ground chicken (or ground turkey if chicken is unavailable)
1/2 cup chopped fresh cilantro
2 cloves garlic, minced
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce


Heat the oil in a large skillet over medium-high heat.
Add the chicken, cilantro, garlic, salt and pepper to the oil.
Cook until chicken is cooked through.
Add the soy sauce,
 and lime juice to the chicken.
Simmer until the liquid is almost completely reduced. Place in a serving bowl.
Serve with chopped yellow bell pepper, chopped romaine lettuce, chopped cherry tomatoes, queso fresco, flour or corn tortillas and the vinaigrette.

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