Chili Chicken and Pepper Taco with Lime Crema Sauce

Running on a theme of flatbread and melted cheese, here's another take, this one inspired by Blue Apron - a very good food kit service we have used.

This approach is a go-to recipe for fast fresh taco. You could use beef, tofu or fish - whatever you have on hand. And its fast.

2 boneless, skinless chicken thighs, cut into bite-sized pieces

Spice mix:
1 tsp cumin
1/2 tsp ground cinnamon
1 tsp chili powder
1/4 tsp salt
1/4 tsp cayenne pepper

Lime Crema sauce:
1/2 cup sour cream
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper (or to taste)
juice of 1/2 lime

2 flour tortillas
4 multicolor mini sweet peppers, sliced
1/4 cup diced yellow onion
1 clove garlic, minced

1/2 cup grated Monterey Jack cheese, or Mexican blend
2 green onions, sliced

1 lime
palmful cilantro for garnish

Preheat broiler. Toss the chicken in a bowl with the spice mix. Mix well and allow to stand at least 20-30 minutes.

Mix together the lime cream sauce ingredients in a small bowl and refrigerate until ready to use.

Heat a dash olive oil in a skillet and cook the peppers and onions for about 8-10 minutes, until beginning to caramelize. Add the garlic and cook another 2-3 minutes. Set veggie mixture aside in a bowl.

Turn the heat to high and add another dash olive oil to the skillet. Add the chicken and cook through for about 10 minutes, until well browned.

Lay out the flour tortillas on an oiled baking sheet. Divide the cheese evenly between the two tortillas. Do the same for the veggie mixture and chicken. Place tortillas under the broiler and brown carefully for about 2-3 minutes, or until the edges of the tortillas brown up a bit.

Remove from oven and plate the burritos. Top with green onion.

Fold over one third of the tortillas and serve garnished with lime and cilantro. Pass the lime crema sauce on the side.

Makes 2 burritos.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog