Street Tacos
Makes approx. 6 Servings
Ingredients
Shredded Chicken:
4 Chicken Breasts
1 White Onion, sliced
3-4 Garlic Cloves, peeled & sliced
S&P
1 Teaspoon, Garlic Salt
1 Cup, Marinade *I used a bottle of Rosemary Balsamic Marinade for Chicken
Chipotle Crema:
1/2 Cup, Sour Cream
3 Tablespoons, 1/2 and 1/2
2 Tablespoons, Adobo Sauce
1 Teaspoon, Agave
1 Teaspoon, Paprika
S&P
Toppings for Tacos:
- Avocado
- Shredded Cabbage-mixed with carrot & cilantro
- Lime Wedges
- Queso Fresco
- Pickled Jalapeños *recipe to follow
1 Package, Corn Tortilla Wraps *figure about 2-3 wraps per person
Instructions
Preheat the oven to 375 Degrees. Spray a baking dish with cooking spray.
Place the chicken into the baking dish. Pour the marinade over top of the chicken and turn chicken to coat. Slice the onion and place some under the chicken and some on top of the chicken. Peel and slice the garlic and place on top of the chicken. Season with the S&P and garlic salt. Bake in the oven for approx. 30 minutes, until chicken is cooked through. If using a meat thermometer is should read 165 Degrees. I like to test the chicken by pushing on it w/my finger. If it is somewhat firm I pull it out. Remove the chicken from the oven and let it rest on a board before shredding it. Once the chicken has rested and once your other toppings are ready, shred the chicken and transfer to a serving bowl.
While the chicken is resting, make the Chipotle Crema. In a mini chopper place the sour cream, 1/2 & 1/2, Adobo sauce, Agave, Paprika and S&P. Mix well and pour into a squirt bottle or a small dish. Place in fridge until ready to use.
Prep all your toppings for the tacos. You can have everything setup so everyone can make their own tacos and top them with their favorite items.
- Avocado-cut into bite size chunks and squeeze some lime over it (to avoid browning)
- Shredded Cabbage-mixed with carrot & cilantro (I like to julienne the carrots) *no dressing needed on the cabbage mixture
- Lime Wedges-everyone can squeeze some fresh lime juice on their tacos if they like
- Queso Fresco-using a fork crumble apart some of this cheese
- Pickled Jalapeños *recipe to follow (just place the mason jar out with your toppings)
Warm the tortilla wraps. I like to place my wraps in a hot cast iron skillet. Heat for only 20-30 seconds per side and then place them on a plate with foil to keep them hot or a tortilla warmer.
Build your taco: Start by placing some of the shredded cabbage mixture onto the tortilla wrap. Then top with some of the shredded chicken and whatever toppings you like; we love them all. I finish by drizzling the Chipotle Crema over top.
Mangia! Enjoy!
Notes
Marinade: you can use any marinade that you like. If you just want to use some spices I would use cumin, paprika and garlic salt. Mix that with some Olive Oil and pour over the chicken and season with S&P. You can still use the onion and garlic too. You can also use some fresh herbs like thyme or oregano. I typically would make a marinade with spices I have on hand. It was a busy weeknight for us so I found a marinade at my local supermarket that is for Chicken and that we really like. It is actually GF (Gluten Free) which I will only buy dressings or marinades now if they are GF (they seem to taste better, to me at least). It is also very low in sugar and sodium. Those are the key things I look for in a dressing/marinade that is store-bought. This particular marinade has Balsamic Vinegar, Red Wine Vinegar, White Vinegar & Rosemary Salt in it. It also has Olive Oil, Dried Onion and spices in it. So it goes great on chicken. Feel free to use your favorite marinade in this recipe.
Click here to learn how easy it is to make my homemade Pickled Jalapeños: Pickled Jalapeños