Chicken Tacos are always a crowd pleaser! Instead of lemon pepper, I prepared my own lime pepper seasoning and you can't forget the fresh salsa and guacamole!
Course Main Course
Cuisine Mexican
Prep Time 35 minutesminutes
Cook Time 20 minutesminutes
Total Time 55 minutesminutes
Ingredients
For Chicken
1tablespoonpeppercorns or 1 1/2 teaspoons ground pepper
1 1/2teaspoonspinkcoarse salt or to taste
1full teaspoon chile piquinor red pepper flakes
1full teaspoon dried onion
Zest and juice of 1 large lime
2poundsthin chicken cutletsboneless chicken breast
Olive oil
For Salsa Cruda de Tomatillos
1poundof tomatilloswashed and roughly chopped
3serrano pepperschopped ( I added 6) =)
2red fresno pepperchopped, optional
2clovesgarlicsliced
handful of cilantrowith stems, roughly chopped
Juice of 1/2 lime
Pinchof oregano
Salt to taste
Chunky Guacamole with Poblano
2roma tomatoesdiced
1/3cupwhite oniondiced
1large jalapeñodiced
1clovegarlicminced
small handful of cilantro with stemsfinely chopped
1large roasted poblanodiced
1large avocadodiced or mashed
Juice of 1/2 a lime
Salt and pepper to taste
Instructions
Directions
Add all of the spices to a molcajete, spice grinder or use a mortar and pestle. Grind them to a coarse or fine grind, whichever you like. Season the chicken on both sides with spice blend. Add zest and juice of lime and drizzle evenly with olive oil on both sides. If you have to, rub everything in using your hands. Cover and marinate for 30 to 40 minutes.
If preparing the guacamole, combine all the ingredients in a serving dish. Taste for salt, cover and chill until ready to serve. For Salsa: Add all of the ingredients to the processor or blender and pulse to chop until desires consistancy. Taste for salt. Flavor will improve after 1 hour. Yields about 2 cups.
When ready to cook chicken, preheat a stove top grill pan to just above medium heat for 5 to 6 minutes. Drizzle some olive oil on hot pan and add a few pieces of chicken. Do not overcrowd or they will just steam. Cook for 5 to 6 minutes total time, turning halfway through cooking time. Remove from heat and tent loosely with foil paper. Serve as is or slice and chop the chicken small for tacos. Yields 8 servings.
Notes
The recipe above does not include tortillas in the ingredient list or cooking time for tortillas, just for the chicken. Find the taco instructions below.