Friday, November 4, 2011

Gluten-Free Goddess: Lime Chicken Tacos

One week down! Kinda....

This week went pretty well for gluten free! I ended up getting a stomach bug that knocked me off my game for two whole days, and then when I was ready to eat the only thing I could imagine putting in my mouth was hot wonton soup. So I caved and got wonton soup. But that was my only gluten indulgence for November... so far!

This past week I made these amazing Lime Chicken Tacos. Try them!

(I forgot to take a picture opps)

Lime Chicken Tacos Recipe

"I like to marinate the chicken overnight. But if you only have an hour or two- go for it. Marinate, kick back and sip a margarita with someone you love.

For the marinade:

4 split organic free-range chicken breasts (boneless saves time)

4 cloves of fresh garlic, chopped

1/4 cup fresh squeezed lime juice

1/4 cup extra virgin olive oil

2 teaspoons agave

A pinch of cumin, to taste- or some chopped cilantro, if you like

Fresh ground pepper

For the taco fixin's:

4 vine-ripe tomatoes, chopped

2 cups shredded Romaine lettuce

1 cup shredded sharp Cheddar, Jack or dairy-free cheese

8-10 fresh and soft white corn tortillas (Mission are gluten-free)

3-4 fresh limes cut into wedges

Rinse the chicken briefly in cold water and pat dry. Place in a shallow glass or non-reactive dish.

In a small bowl combine the garlic, lime juice, olive oil, agave, cumin and fresh ground pepper. Pour the marinade over and under the chicken breasts. Cover tightly and marinate for at least an hour; overnight is even better.

When the grill is hot, remove the chicken from the dish and discard the marinade.

Grill the chicken over medium-high heat until it is cooked through and is no longer pink inside- about 12 to 15 minutes.

Assemble and ready your remaining taco fixin's.

Place the cooked chicken on a clean cutting board and slice thin.

Serve your tacos at a room temperature, if pliable and very fresh; or heat them gently. Here's what I do.

In a clean skillet or griddle, heat a scant amount of olive oil and briefly heat the white corn tortillas one or two at a time, coating them with just a scant amount of oil to soften them; remove to a tortilla warmer lined with a clean, warm towel.

Have everyone assemble their own tacos.

Serves 4."

Thanks Karina for this great food, and great website!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...