Chicken Soft Tacos with Tangy Guacamole - 30g Carbs, 7g Fiber
(Tacos de pollo con guacamole)
From: Mexican Made Easy by Chef Rick Bayless
Get ahead you can complete all the elements of these tacos hours
before serving. Press plastic wrap directly onto the guacamole so
it won't brown. Slice the chicken and put it in the skillet with
the onions, ready to reheat.
Work Time: 50 Minutes
Total Time: 1 Hour
Servings: 6
1/4 cup PLUS 2 Tbsp vegetable oil, divided
3 cloves garlic, halved
2 small serrano chile peppers OR 1 small jalapeno, halved
1/2 cup loosely packed cilantro
1/3 cup freshly squeezed lime juice (about 2 limes)
1 tsp salt, divided
1/4 tsp freshly ground black pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lb)
1 lg white onion, sliced 1/4" thick
2 ripe Hass avocados
12 corn tortillas (6" size)
1. Heat 1/4 cup of the oil in small skillet over medium heat. Add
garlic and chile peppers and cook, stirring frequently, until just
brown, 1 to 2 minutes. Process with cilantro, lime juice, 1/2 teaspoon
of the salt, and black pepper in blender or food processor until smooth.
2. Put chicken in shallow dish and spread half the garlic mixture
over all sides of chicken.
3. Heat 1 tablespoon oil in large skillet over medium-high heat. Add
onion and cook, stirring occasionally, until golden but still slightly
crunchy, about 5 minutes. Chop enough of the onion to make 1/4 cup and
set aside. Put rest of onion on a plate. Save the skillet.
4. Peel and pit avocados and put flesh in a bowl. Add reserved chopped
onion, remaining garlic mixture, and 1/4 teaspoon of the salt. Coarsely
mash with potato masher or fork.
5. Return skillet to medium heat and add remaining tablespoon oil. Lift
each breast and let excess marinade drip off. Discard extra marinade.
Add chicken to hot pan and sprinkle with remaining 1/4 teaspoon salt.
Brown on one side, about 5 minutes, then flip and finish cooking, 3 or
4 minutes longer. Remove to cutting board. Put reserved sliced onion in
the skillet to reheat. Scrape up any brown bits stuck to the bottom of
the pan.
6. Wrap tortillas in damp paper towels and microwave on high 1 minute.
Remove paper towels and keep tortillas warm. Cut chicken across the
grain into 1/4" slices and toss with onion in pan. Serve with tortillas
and guacamole.
Servings: 6
Nutrition per Serving:
421 Calories, 23g Fat, 2.5g Sat Fat, 26g Protein, 30g Carbs, 7g Fiber,
477mg Sodium
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