Wednesday, May 29, 2013

Cilantro & Lime Chicken Tacos


I had come across this recipe actually before I had Olivia and am just now getting around to posting about it. I made a big batch of the chicken and pesto sauce and froze it. It warms up so nice. You can top with whatever toppings you like. I personally just topped mine with some cheese.



Pesto recipe:

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too. For GF be sure to check your shredded cheese. I usually buy it and shred it myself because most shredded cheese has gluten)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

To make the tacos:

cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

**Randi's Side Notes**
~ I ended up having some pesto left over after dividing it up into freezer bags so I put some alone in the freezer and added it to some pasta later. It was divine!
~ If you have problems serving it in regular tortilla's, try putting the mixture in a lettuce wrap or quinoa tortillas.

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