Thursday, August 23, 2012

Mix it Up: Charred Tomato & Chicken Tacos / Goal #34: Try 12 new dinner recipes (3/12)

Tacos can be considered a staple in Southern California. I mean, it's quick, easy and simple. And then if you're like me, you get tired of meat and a tortilla. So one night I decided to look up some more interesting variations to chicken tacos and found this yummy recipe. I have left it completely untouched and adapted. So all credit goes to Eating Well and their yummy low cal fixin's.

Charred Tomato and Chicken Tacos
Eating Well
Serves 6, 2 tacos each
- 1 pound ripe plum tomatoes, cored (about 4-5)
- 2 teaspoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
- Salt & freshly ground pepper
- 1 large white onion, finely chopped (about 1 1/2 cups)
- 2 cloves cloves garlic, very finely chopped
- 2 jalapeƱo peppers, seeded and very finely chopped
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 4 scallions, chopped
- 12 corn tortillas, warmed
- 1/4 cup reduced-fat sour cream for garnish
- 2 limes, cut into quarters

- Heat a large cast-iron skillet over high heat until very hot.
- Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes.
- Transfer to a plate to cool slightly.
- Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins, set aside.
- Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot.
- Add chicken and season with salt and pepper.
- Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes.
- Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 teaspoon oil.
- Add onions and cook, stirring, until softened, about 5 minutes.
- Add garlic and jalapeƱos and cook, stirring, for 1 minute more.
- Add lime juice and the reserved chicken and tomatoes.
- Bring to a simmer and stir in cilantro and scallions.
- Season to taste with salt and pepper.
- Cover to keep warm.
- Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedge

Not only is this totally yummers, but very healthy too! Check out the nutritional information here, just scroll to the bottom and it's all there.

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