Just in time for the long weekend! I’m on such a Mexican food kick this summer. A couple of weeks ago I made beef fajitas from my $3 Weber’s grilling cookbook and this week I tried a chicken taco. Man it did not disappoint! I’m loving these little cookbooks more and more. I didn’t bother making the slaw or sauce so I cannot review that portion of the recipe but the marinade was great. It’s not too spicy at all and adds just enough flavour to make things interesting.
My version of the tacos are a combination of the Weber marinade and a quick recipe/suggestion from Cooking Light. Instead of rotisserie chicken I marinaded and grilled chicken thighs, grilled the onions and added a splash of vinegar, then topped the tacos with corn, salsa, and a little mozzarella cheese. My picky 4 year old actually loved it! I am beyond amazed! She would only eat the components seperately, but normally if she smells any kind of seasoning or sauce she turns her nose up at it and there’s no way she’s going to eat it. This time she said “Yum!” It’s a miracle! Weber needs to put me in a commercial or something. LOL!
Grilled Chicken Tacos with Cilantro-lime Slaw
Ingredients for Marinade
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1⁄2 teaspoon kosher salt
1⁄4 teaspoon fresh ground black pepper
Ingredients for the Slaw
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
6 cups finely shredded green cabbage
1/2 cut thinly sliced green onions (white and light green parts only)
1 cup fresh cilantro, roughly chopped
1 tablespoon minced jalapeno
1 tsp cumin
3/4 tsp kosher salt
Ingredients for Chipotle Sour Cream
1/2 cup sour cream
1 tsp finally chopped canned chipotle chiles in adobo
Kosher salt, to taste
For assembling the tacos
8 soft taco-size flour tortillas (I used 6″ corn tortillas)
4 boneless skinless chicken breasts or about 1.5lbs (680g) of boneless skinless chicken thighs
1 cup of tomato salsa
To make Marinade: In a small glass or stainless steel bowl, whisk together the marinade ingredients. Add the chicken to the bowl and turn to coat evenly. Cover and refrigerate for 1-2 hours. (We marinaded our chicken thighs for 30 minutes).
To make the salsa: In a large glass or stainless steel bowl, whisk the oil, lime juice, and salt. Add the remaining slaw ingredients and mix well.
To make the sauce: In a small bowl, whisk the sour cream and chile. Season with salt and more chile, if desired. Refrigerate the slaw and sauce until ready to serve.
To grill chicken: Prepare the grill for direct cooking over medium heat (350F – 450F) Brush the cooking grates clean. Remove the chicken from the bowl and and discard the marinade. Grill the chicken,smooth (skin) side down first, over direct medium heat, with the lid closed s much as possible, until the meat is firm to the touch and opaque all the way to the centre, 8 to 12 minutes, turning once or twice. During the last 2-3 minutes of cooking, heat tortillas according to package instructions, or heat in 2 foil packets over direct medium heat, turning once. Remove the chicken and tortillas from the grill and let the chicken rest for 3-5 minutes. Cut the chicken crosswise into thin slices.
To assemble the tacos: Divide the chicken slices evenly among the tortillas. Top with the slaw, some salsa, and a dollop of sauce. Fold in half and serve immediately. Serves 4-6.