Soft tacos are always a hit at our house. Though we love them for their flavor, I also love that I can sneak an additional serving of vegetables into the tortilla. Sweet Pea and Sugar Plum would be surprised to learn that I’ve added zucchini and asparagus to the meat, lettuce, and tomatoes.
Since today is Cinco de Mayo, I thought this would be a great time to share one of our favorite taco recipes. Like most of my favorite recipes, this one is easy to prepare, is bursting with flavor, and can be prepped using ingredients found in a well stocked pantry.
When preparing these tacos, be sure to use fresh lime as it provides a fresh flavor you just can’t find in those squeezable bottles. If you don’t have coriander, be sure to add a few sprigs of fresh cilantro for a more authentic taste. In addition, try marinading the chicken for an hour or so to allow it to soak up the flavor even more. After marinading the chicken, discard the marinade and saute the chicken in a bit of canola oil instead.
Lime Chicken Tacos
1 pound boneless chicken breast, cut into thin strips
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium onion, chopped
1 teaspoon minced garlic
1 teaspoon coriander
1 teaspoon cumin
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup sour cream
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, onion, garlic, coriander, and cumin. Simmer for an extra 10 minutes.
Heat skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and sour cream.
Photo: Courtesy of The Truth About (Flickr)
© 2009, Andrea Thorpe. All rights reserved.