It’s warm outside, but the wonderful thing about this chicken recipe is that it cooks up fast. Unless you must have that Taco Dorado version, then it does require a little more one on one time with the stove top. It’s so worth it though. Have you ever prepared those hearty double decker tacos? The double decker taco is a crispy corn tortilla shell that’s layered with a flour tortilla. It typically has refried beans or cheese in between to hold them together. Well, this chicken taco version is slightly different. I was inspired by an episode of the “Top Five Restaurants”, taco episode, on food network last week. One of the top five tacos came out of La Taqueria in San Francisco. It’s a very authentic place to enjoy tacos and the owner claims that this taco came to be because of the many, many request from the patrons for a crispy taco. Great idea, I say! You get the best of both a soft corn tortilla taco and a crispy taco all in one. Their famous taco is filled with carne asada, but for today’s blog post I prepared my second favorite, spicy grilled chicken. It’s a tasty way to enjoy taco night with friends and family.
Spicy Lime Pepper Chicken
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!
- 1 tablespoon peppercorns or 1 1/2 teaspoons ground pepper
- 1 1/2 teaspoons pink coarse salt or to taste
- 1 full teaspoon chile piquin or red pepper flakes
- 1 full teaspoon dried onion
- Zest and juice of 1 large lime
- 2 pounds thin chicken cutlets boneless chicken breast
- Olive oil
For Salsa Cruda de Tomatillos
- 1 pound of tomatillos washed and roughly chopped
- 3 serrano peppers chopped ( I added 6) =)
- 2 red fresno pepper chopped, optional
- 2 cloves garlic sliced
- handful of cilantro with stems, roughly chopped
- Juice of 1/2 lime
- Pinch of oregano
- Salt to taste
Chunky Guacamole with Poblano
- 2 roma tomatoes diced
- 1/3 cup white onion diced
- 1 large jalapeño diced
- 1 clove garlic minced
- small handful of cilantro with stems finely chopped
- 1 large roasted poblano diced
- 1 large avocado diced or mashed
- Juice of 1/2 a lime
- Salt and pepper to taste
- 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.
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.
Salsa Cruda de Tomatillo
Chunky Guacamole with Poblano
To Prepare Double Tortilla Taco Dorado:
20- 24 corn tortillas
1 1/2 cups to 2 cups your favorite cheese, shredded or crumbled( I used crumbled queso cotija)
Heat half of the tortillas and keep them warm in tortilla warmer. Brush the other half of the tortillas with olive oil on both sides. Heat on preheated griddle or pan until the tortillas starts to get crispy. Turning the tortilla as needed. Once you turn it the secon time and it’s mostly crispy, add some cheese to the center and cook just until cheese starts to melt. To plate, take one soft tortilla then layer a crispy tortilla with melted cheese on top. Fold the taco until the crispy tortilla cracks in the center. Add chicken, guacamole and salsa. The 2 pounds of chicken will yields 10 to 12 tacos
Tips~ “Build your own Taco Dorado”. Simply crisp up the corn tortillas ahead of time or use a good quality store bought tostada . Heat the soft corn tortillas and keep warm. When ready to serve, place all the crispy tortillas on a baking sheet, add cheese and melt for a few seconds under the broiler. Serve with your favorite pre-cooked fillings, fresh salsa’s and toppings.
Tips~ When choosing what kind of salt to use, I usually choose a coarse kosher, sea salt or pink salt.
Tips~ Don’t be afraid to prepare your own spice blends. I do this more often than not now. It always happens that you like a store brand, then the store stops carrying it or they don’t produce it anymore.
Tips~ Thin, boneless chicken breast cutlets, ideal for quick meals.
Tips~ Never let your lemon ot lime zest go to waste. Add it to your favorite recipes.
Tips~ Taste the spice blend before adding it to the chicken. Adjust as you like.
Tips~ I will prepare a large batch of this chicken and use it for various meals, like tacos, tortas, salads even a quick chicken tortilla soup.