Chicken Tacos with Roasted Tomatoes and Jalapeños

I made these chicken tacos for Cinco de Mayo last week and they were a big hit.  They’re piled high with chicken, roasted tomatoes and jalapeños and purple cabbage slaw and topped with a creamy avocado sauce and queso fresco. I love the caramelized, robust flavor of roasted tomatoes and they’re a nice substitute for salsa in a dish like this.  DSC_0376

What to buy (serves 2):

For the chicken:

  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1/2 tablespoon ground cumin
  • 4 flour tortillas (or corn if you prefer)
  • 1 queso fresco, shredded

For the roast vegetables:

  • 1 plum tomato, quartered
  • 1 jalapeño, sliced into strips with seeds and ribs discarded (unless you prefer things spicy…)
  • salt and pepper, to taste
  • 1-2 tablespoons olive oil

For the slaw:

  • 2 cups shredded red cabbage
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 4 tablespoons olive oil
  • 1/4 cup pumpkin seeds
  • 1 teaspoon celery seed

For the avocado sauce:

  • 1 avocado, mashed
  • 1/2 lime
  • 2 tablespoons plain Greek yogurt (sour cream would work too)

What to do:

  • add olive oil to a pan over medium-high heat and once hot, add ground chicken, green pepper, onion and cumin
  • cook, stirring occasionally for 8-10 minutes or until chicken is lightly browned and onions are softened
  • meanwhile, cover a baking pan with parchment or foil and arrange strips of tomato and jalapeño, drizzle with olive oil and a sprinkling of salt and pepper, roast for 15-20 minutes until softened
  • to make slaw: combine cabbage, vinegar, sugar, olive oil, pumpkin seeds (for a crunch, omit if you like!) and celery seed (will be best if allowed to sit in the fridge for at least an hour)
  • to make avocado sauce: combine juice of 1/2 lime, avocado and yogurt until well mixed
  • assemble tacos, serve hot and top with slaw, avocado sauce and cheese

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