Tuesday, June 18, 2013

Leftover Chicken? Make Tacos!

I saw a recipe for fish tacos from Sara Moulton, cookbook author and former executive chef at Gourmet magazine. I didn't have any fish but I did have leftover grilled chicken so I switched it up to fit my needs. Most fish tacos have some sort of cabbage mixture and this is a good one. The real stand out, though, is the avocado cream topping--whoa--we're talking tasty. Enjoy!

1 large avocado, peeled, pitted and cut into eighths
1/3 cup buttermilk
2 cloves garlic, minced, divided
Zest and juice of 1 lime
Kosher salt and ground black pepper, to taste
1 and1/2 cups shredded savoy or napa cabbage
1/2 cup coarsely shredded carrot
1/2 cup coarsely chopped radishes
1/4 cup white wine or cider vinegar
1/4 teaspoon sugar, or to taste
Hot sauce, to taste
2 grilled chicken breasts sliced thinly
Four 6-inch corn tortillas
Sliced fresh jalapeno peppers, to serve
Chopped fresh cilantro, to serve

In a food processor, combine the avocado, buttermilk, 1 clove of garlic, lime juice and salt and pepper. Puree until smooth, then set aside.
In a medium bowl, combine the cabbage, remaining garlic, carrot, radishes, vinegar, sugar, lime zest and hot sauce. Season with salt and pepper and toss well. Set aside.
Heat a heavy skillet (such as cast-iron or stainless steel, but not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 seconds per side. As the tortillas are toasted, stack them on a sheet of foil. Wrap the foil around the tortillas, then place them in the oven to keep warm. 

To serve, top each tortilla with a bit of the avocado puree, then slices of chicken. Drain the cabbage mixture, then mound some of that over each portion. Serve with jalapeno slices and cilantro on the side.

No comments:

Post a Comment