A marinade of lime juice and pureed tomatoes give chicken breasts a festive flavor and with a rub with paprika before grilling you’ve got a great start for a flavorful and simple taco meal.
A warm steamy corn tortilla, topped with shredded chicken, crunchy ribbons of sweet onions, red and orange bell pepper and fresh red cabbage, all drizzled with a finishing sauce of sour cream, jalapeno salsa, a squeeze of fresh lime gives you a flavorful and fresh chicken taco. A perfect side dish for these tacos would be this Mexican Green Rice or refried beans. In this article you’ll also find a sure fire method to perfectly heat soft and pliable corn tortillas.
This recipe is a combination of three ideas.
1. First of all, a finishing sauce created by Chris over at “Nibble Me This” caught my eye. Chris simply combined sour cream and a fajita marinade to create a sauce to drizzle over his fajitas. I took this cue and combined 1/2 cup sour cream with 5 tablespoons of my favorite canned jalapeno salsa and created this finishing sauce for chicken tacos. You’ll find that canned jalapeno salsa on the Mexican food isle at your local grocery. At least my Safeway in Highlands Ranch carries it. The spicy salsa thins the sour cream and create a flavorful drizzle for any Mexican dish.
2. This month’s Food and Wine Magazine has a great article on taco trucks which includes some tantalizing photos and unique taco combinations. A brining technique for grilled chicken tacos looked easy and interesting, so I used this method before firing up the Weber. After grilled, the chicken had a tangy lime flavor and grilling with skin on and bone in, a moist end result.
3. My refrigerator was incredibly inspiring for this recipe. Yup, needed to use up some of that expensive produce sitting in the vegetable bin.
Hence, my (Highlands) Ranch Grilled Chicken Tacos were born. The marinade for the chicken produced a flavorful outcome. Let’s ake a look:
Highlands Ranch Grilled Chicken Tacos
For the Chicken:
- 2 bone-in, skin on chicken breasts
- 3 medium tomatoes
- 1/2 C. fresh lime juice
- 1 C. water
- 1 t. salt
- 1 T. sweet paprika
- vegetable oil
Combine tomatoes, lime juice, water and salt in a blender and puree. Place chicken breasts in a Ziploc bag along with the puree and marinate/brine overnight or for at least 8 hours. Remove chicken from bag, pat dry, rub with oil and then paprika. Grill until done. When chicken is cool enough to handle. Remove the meat the cut into chunks for the tacos.
In the meantime prepare the toppings for your tacos:
- Red cabbage, thin sliced
- Red aed and yellow bell peppers, thin sliced
- Sweet onion, thin sliced
- Mexican Queso crumbling cheese and chopped cilantro for topping
- 1/2 C. sour cream
- 5 T. Jalapeno Salsa (canned)
Warming Corn Tortillas:
Rick Bayless instructs this method for heating corn tortillas: On a clean kitchen towel sprinkle 3 T. water. Place a stack of corn tortillas on the towel and fold the towel around the tortillas. Place into a large Ziploc bag, folding the top of the bag. Do not seal. Cook in microwave 4 minutes at 50% power and then let rest two minutes.
To plate: Thinly slice grilled chicken breasts. Place fillings and chicken slices onto warm tortillas, drizzle with the finishing sauce. Provide a wedge of lime to squeeze over tacos. Serve with a side of refried beans or Mexican Rice.
Grilled Chicken Tacos, Ranch Style…It’s What’s For Dinner!