Cilantro Lime Chicken Tacos
from recipe courtesy of Doreen Fang

Cilantro-Lime Chicken Tacos

 
1                  Roasted chicken – remove all meat from chicken, discard skin, small diced
3 Tbsp          Oil
3 Tbsp          Unsalted butter (keep extra on hand)
1 sm             White onion, minced
1 bu             Green onions, minced
3 cloves        Garlic, grate on microplane
3                  Serrano chilies, minced
2-3               Red chilies, minced
4                  Roma tomatoes, small dice
½ bu           Fresh cilantro, finely chopped
1-1/2            juice of limes (approximately)
                   Kosher salt
                   Pepper
½ sm            Red onion, minced (for garnish)
½ bu            Cilantro, finely chopped (for garnish)
                   Lime wedges (for garnish)
3                  Jalapenos, minced (for garnish)              
 
In a large sauté pan over high heat, add your oil and butter, allowing to butter to melt and both to heat up. Add the onions, green onions and garlic and sauté, lower heat to medium so it doesn’t burn.   Let it cook for about 5-7 minutes, stirring occasionally. Add both of the chilies and continue to cook slowly, another 5 minutes, add the roma tomatoes, including all the juice from the tomatoes. Season with kosher salt and black pepper to taste. Let this simmer for about 5 minutes and then add the chicken.   If the mixture doesn’t seem moist enough, you may add a bit more butter to it. You don’t want it to be dry in texture at all. Allow to cook slowly for 3-5 more minutes, take off heat and add cilantro and fresh lime juice. Please feel free to add more lime juice or cilantro if you like. This can be made one day prior, which really allows the flavors to develop. If so, just re-heat the filling in a sauté pan and serve.
 
Cilantro Crème
8 oz              Sour cream (Daisy Brand preferably)
½ bu            Fresh cilantro, finely chopped
1/8 tsp          Ground cumin
                   Kosher salt – to taste
                   White pepper – to taste
 
Combine all the ingredients well, taste for seasoning and adjust accordingly. Make the crème one day prior so the flavors will completely develop into the sour cream. If you are serving this as an appetizer, put the crème in a squeeze bottle for ease and convenience.
 
 
Corn Tortillas
 
2 dozen         mini corn tortillas
 
Heat tortillas on griddle, add cilantro-lime chicken and serve! Guests can garnish with their favorite condiments.

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