Friday, October 2, 2009
I like a good taco. I'm one of those taco bell kids growing up and up until recently. I got a craving for some tacos a few days ago and decided since that I had some tacos shells left, I'd make use of them before they expire, which wasn't until months away, but I couldn't resist. I marinated a chicken breast for several hours and when it came to dinner time all I had to do was grill it up and serve. Instead of putting lettuce as the "greens" part of the taco, I added my tomato-corn salsa to give it a little pizzaz.
This taco can easily be adapted to you preference of "meats." If you want seafood like shrimp or fish, go right ahead or carne asada. It's what you want. For me, I grilled me up some chicken. You can also baked it if you'd like, too. The possibilities are endless.
I made 5 tacos. I really stuffed these tacos to the brim with chicken, salsa, avocado slices with the usual condiment of sour cream and cheese. They looked like they were about to burst! Luckily, they didn't. My taste buds were dancing with delight. They were doing a little jig in my mouth. I ate 2 1/2 and it wasn't too filling or too light. It was just right as Goldilocks said when she ate little baby bear's porridge.
Oh, if you're going to use beef or pork, add a little 7-up to the marinade. It'll help tenderize the meat, making it easier to shred and cut up.
Makes 4-6 tacos.
Grilled Chicken Taco
1 large chicken breast (you substitute with seafood, fish, beef or pork)
1 ripe avocado
Tomato-Corn Salsa (click here for recipe)
4-5 taco shells
1/4 soy sauce
1 Tbsp worchestshire sauce
1 tsp garlic powder
1 Tbsp dijon mustard
1 Tbsp brown sugar
1/4 can 7-up (for pork or beef)
Combine the ingredients for the marinade, seasoned with a little pepper, and place it in a large ziplock bag with the chicken and let it rest in the fridge for at least 30min. This can be done in advance.
Prepare your grill. Cook the chicken breast on each side for roughly 8-10, depending on the heat of your grill. Baste with the marinade. Let it rest for 2-5 min, then shred to pieces.
Put the taco together -- Take a shell. Layer the chicken at the bottom, then salsa, sour cream and cheese.
To bake the chicken:
Place the chicken breast on a foil lined baking sheet and bake in a 350˚F preheated oven for 25-30 min. Let it rest for 2-5 min before shredding.
Note: You can replace the chicken with fish, shrimp, beef, pork, etc.