Sunday, October 9, 2011
Cilantro Lime Garlic Chicken Tacos
Recently I've been participating in a local produce co-op service. It's a great way to get a ton of local fruits and veggies for a terrific price, and I'm finding that the items in the bag are nearly always things that we will eat and use, and if not it's a good way to try new things! Anyway, this past week I picked up my bag and got a huge bunch of fresh cilantro, a large baggie of garlic (and it was peeled!) and a half dozen limes. Immediately my mind went to Mexican cuisine, and so I just decided to throw a bunch of stuff together and see what happened. I combined three cloves of garlic, the equivalent of about 2 cups of cilantro leaves, the juice of one lime, and about 1/2 c. of canola oil. (Alas, I was out of olive...) I pureed them all together to make a thin pesto-ish type of stuff.Poured the entire cup of it over some frozen chicken breasts in my slow cooker and let it cook for about 5 hours on high,
Then shredded it up and added fresh lettuce, tomatoes and onion (also from my produce bag,) a sprinkling of shredded cheddar and a smattering of sour cream in a soft shell taco and made up an amazing fresh dinner that ALL THREE of my kiddos ate with gusto. Looking forward to seeing what I get in my next bag!
(Oh, and with three of the other limes I made these for happy hour on Friday. Very light and refreshing!)