Wednesday, March 18, 2009
Here is my first Dinner Divas post! I'm a bit embarrassed to say I have never made a Dinner Diva recipe until now. It's not that I don't want to, but a lot of the recipes come from the Food Network site and I do most of my menu planning at work, where this site is blocked. I was happy to be able to pick one of the March recipes, though. I headed to the trusty allrecipes.com site to make my selection and found this recipe for Lime Chicken Soft Tacos.
Normally when we have tacos, I season the meat with cumin, chili powder, garlic powder, salt, pepper and a couple other spices. I thought this recipe would be interesting to try since it didn't include my normal ingredients. It was too late, but I realized that I added the juice of the whole lime instead of 1/2 the lime as the recipe listed. Needless to say, our tacos were very limey. Aaron thought they were really good and I liked it, too. I bet the right amount of lime would be better, though. I liked the citrus flavor mixed with the red wine vinegar and spices. If I had some fresh cilantro, that would have been perfect! I did make some quick quacamole with a mashed avocado mixed with some salsa. (Does that count as guacamole?)
Here's the poorly photographed chicken:
You'll notice in the picture above that we had hard tacos. That is because I was out of soft taco shells. We did have burrito shells, so I made one of those, too - just because.
1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.