Grilled chicken tacos

Gluten Free, Soy Free

2 Servings, 610 Calories/Serving

25 – 35 Minutes

Packed with crunchy cabbage, crisp radishes, sweet roasted red peppers, and marinated chicken (we aren’t kidding about “packed”), these are not your average cantina-style tacos. The marinade of tomato paste, lime, and ancho chile powder helps the chicken caramelize as it cooks, adding even more color and flavor—regardless whether you use a grill pan or skillet. The poblano and ancho chiles (fresh and dried versions of the same pepper, respectively) are both quite mild, but if you’re at all sensitive to spicy food, leave them out.

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Ingredients

  • 2 Iimes
  • Two 6-ounce boneless skinless chicken breasts
  • 2 tablespoons tomato paste
  • 1 teaspoon ancho chile powder (optional)
  • 1 poblano chile (optional)
  • 3 ounces Napa cabbage
  • 2 ounces red radishes
  • 3 ounces roasted red peppers
  • Fresh cilantro
  • 6 Mi Rancho 100% corn tortillas
  • 2 ounces queso fresco

Instructions

1

Marinate the chicken

  • Zest and juice 1 lime; cut 1 lime into wedges for garnish.
  • Pat the chicken dry with a paper towel.
In a medium bowl, stir together the lime zest and juice, tomato paste, as much ancho chile as you like, and 2 to 3 teaspoons oil. Season with salt. Add the chicken and turn to coat. Let stand at room temperature until ready to cook.
While the chicken marinates, prepare the poblano and garnishes.

2

Cook the poblano

  • If using the poblano, remove the stem and seeds; thinly slice the poblano. Wash your hands after handling.
In a large grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the poblano and season with salt. Cook, stirring a few times, until slightly charred and softened, 3 to 5 minutes. Transfer to a plate; do not wipe out the pan. While the poblano cooks, prepare the garnishes.

3

Prep the garnishes

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the ends from the radishes; cut the radishes into quarters or thin slices.
  • Scrape off any seeds from the roasted red peppers; cut the peppers into thin strips.
  • Coarsely chop the cilantro.

4

Cook the chicken

In the pan used for the poblano, warm 1 teaspoon oil over medium-high heat until hot but not smoking. Add the chicken and cook until lightly charred and cooked through, 5 to 6 minutes per side.
Transfer the chicken to a plate to rest for 5 minutes, then cut into thin strips.
While the chicken rests, heat the tortillas.

5

Warm the tortillas

On the stovetop directly over a flame, or in the grill or frying pan (or a dry small frying pan), over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

6

Serve

Transfer the tortillas to individual plates. Fill with the chicken and as much of the poblano as you like. Top with the cabbage, radishes, red peppers, and cilantro. Crumble the queso fresco on top and serve with the lime wedges.

Nutrition per serving: Calories 610, Protein: 44 g, Total Fat: 20 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 4 g, Saturated Fat: 3.5 g, Cholesterol: 105 mg, Carbohydrates: 63 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 660 mg

Contains: milk

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