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Tuesday, July 3, 2012

Charred Tomato and Chicken Tacos

When I left the house for awhile to pick up a few ingredients at the local grocery store, I could smell these tacos all the way from my car. And boy...did they smell good. If I closed my eyes, I could have easily transported myself to a steakhouse restaurant. Charring the tomatoes is a definite must for the delicious, smoky flavor that results. We eat with all of our senses, and I sure was ready to dig into these tacos. 

This is another entry into the Dinner on a Budget category. I finally wisened up when it came to buying chicken. I'd buy several of those smaller packs without a price label and would be totally surprised at the register. This time, I bought a larger pack with enough for the week and a price that I knew from the beginning. When I brought the back home, I portioned it out for the week so it's ready to go. 

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 wedges.

Source: EatingWell

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