Baja Chicken Tacos with Creamy Cilantro Dressing
If you have leftover chicken to use, half the marinade ingredients. Save out 1/4 cup for the slaw and heat the remaining with the leftover chicken.
Dovetailing Tip: Use the chicken you set aside when making the Chicken Vegetable Soup from Meal 1.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 pounds | chicken breasts, sliced into 1/4 inch strips |
| 1/4 cup | lime juice from 2 lime |
| 1/4 cup | pineapple juice |
| 1/4 cup | olive oil |
| 2 tablespoons | honey or agave |
| 1 tablespoon | fresh chopped cilantro |
| 2 cloves | garlic |
| 1/2 | red onion, chopped |
| 1 teaspoon | ground allspice |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 2 cups | shredded green cabbage |
| 2 cups | shredded purple cabbage |
| 1 | red bell pepper thinly sliced |
| 1 | carrot grated |
| 1 | mango thinly sliced |
| 12 | corn tortillas |
| Litehouse Creamycilantro dressing | |
Directions:
1. Make the marinade. In a bowl combine lime juice, pineapple juice, oil, agave, cilantro, garlic, Red Onion, allspice, salt and pepper. Stir to combine.
2. Reserve 1/4 c. of mixture in a separate bowl and set aside.
3. Add chicken breast to remaining marinade. Allow to marinate for 1 hour.
4. Meanwhile make the Rainbow Slaw. In a large bowl combine cabbages, bell pepper, carrot, mango, and the 1/4 c. reserved marinade. Toss to coat and set aside.
5. Cook the chicken. Heat a skillet over medium high heat and spray with non stick cooking spray. Remove chicken from the marinade and allow excess liquid to drip off. Cook chicken in skillet until browned and no longer pink.
6. Char or toast the tortillas. To char place tortillas over the open flame of a gas stove for 30-45 seconds on each side. To toast place tortillas in a pan over medium heat flipping every 30 seconds until golden brown.
7. Spread 2 Tbsp. of Litehouse Creamy Cilantro Dressing onto each charred tortilla. Fill with the cooked chicken and a healthy serving of the Rainbow Slaw.
Source: litehousefoods.com
