Tricky Tacos

There's actually nothing tricky about making these tacos. I just really like the word tricky and tend to work it into as many situations as possible. Onward to this fabulous (un)tricky taco recipe:

3 med. tomatos, chopped
1/3 cup fresh lime juice
1 cup water
1 tsp salt
2 lbs. chicken (boneless/skinless)
2 tbsp. veg. oil
1 tsp. paprika
1 tsp parsley
corn tortilla

Shredded jack cheese, salsa verde, chopped avocados, onions, tomatoes, and cilantro for topping

1. Puree the tomatoes with the lime juice, water and salt. Put in a large ziploc bag with the chicken for 6 + hours in the fridge (to marinate).
2. Dry the chicken off and sprinkle with paprika and parsley. Grill chicken for about 15 minutes (until is slightly blackened).
3. Cut chicken into strips and serve in warm tortillas with above mentioned  toppings.

We got this amazing recipe from the Food and Wine Cookbook and these are some of the freshest, tastiest tacos we have ever made. They are a great alternative to traditional BBQ fare and we are looking forward to serving them again at upcoming summer gatherings.

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