04 February 2013

spiced roasted chicken tacos. with garlic-herb avocado cream.

These tacos kind of have an Asian twist to them which makes them fun & a little different from your usual taco. Salty, sweet, spicy, sour-- all the best flavors in a single bite.

spiced roasted chicken tacos. 
serves 4

2 split chicken breasts, bone in/ skin on--cleaned
1/3 cup tamari
juice of 2 limes
1/4 cup honey
1 thumb sized piece of ginger, peeled & roughly chopped
1 chili, chopped
2 cloves of garlic, peeled & roughly chopped
1 tsp. Chinese five spice
cracked pepper
  1. Add the tamari, lime juice, honey, ginger, garlic, chili, & spices into a bowl & whisk until combined.
  2. Put the chicken & marinade into a zip lock bag, pushing out as much air as you can. Massage the marinade over the chicken & put the refrigerator to marinade at least two hours up to overnight. 
  3. Preheat the oven to 400 degrees. Take the chicken out of the bag, discarding the marinade & place on a lightly oiled baking sheet.
  4. Bake for 45 minutes until the juices run clear when the meat is cut with a knife. Let rest for 15 minutes before shredding the chicken off the bones. 
garlic-herb avocado cream.
serves 4

1 ripe avocado
1 shallot, quartered
1 clove garlic
juice of 1 lime
2 TBL fresh cilantro leaves
2 TBL fresh basil leaves
1 TBL neutral oil (such as canola or grapeseed)
sea salt & cracked pepper
  1. Combine all of the ingredients into a food processor & blitz until smooth.
sweet sesame salad.
serves 4

3 cups mixed greens
1 shallot, peeled & cut into rings
1 large carrot, peeled & grated
1 TBL sesame seeds, toasted
1 serving of sweet sesame dressing

To serve:
8-12 hard shell corn tortillas (1 used hard shells, but soft would be really good too)
fresh cilantro leaves
sriracha sauce
lime wedges
  1. This is how I did it: a layer of greens on bottom of the taco shell, then chicken, then avocado cream, cilantro leaves, a squeeze of lime & the a drizzle of the spicy stuff. 

happy eatings & cheers!
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