I had a serious hankering for some Mexican food yesterday, so I made these for me and my mom for dinner last night. The only kind of chicken my dad will eat is chicken legs, so he had some of those instead. I kept telling him that he is missing out on an awesome dinner, but that is all he will eat. His loss I guess.
Charred Tomato and Chicken Tacos
Ingredients
- 1 pound ripe plum tomatoes, cored (about 4-5)
- 2 teaspoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
- Salt & freshly ground pepper
- 1 large white onion, finely chopped (about 1 1/2 cups)
- 2 cloves cloves garlic, very finely chopped
- 2 jalapeño peppers, seeded and very finely chopped
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 4 scallions, chopped
- 12 corn tortillas, warmed
- 1/4 cup reduced-fat sour cream for garnish
- 2 limes, cut into quarters
Preparation
- Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
- Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
- Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
I had mine with Guacamole 
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{ 4 comments… read them below or add one }
of course that post was for you
haaha.
and you didn’t miss a post where I said I ate meat again. Your observant because I never mentioned it! I didn’t want to go into a whole debate about why I started to eat meat. But I chose to because I realized I was eating crap all the time. Until my reason to go veggie, is truly to save the animals, I won’t be vegetarian anytime soon. But I am still being conscious and not eating meat that often and if I do its organic or lean. I also prefer vegetarian or vegan food to omnivore food, but its nice to have an option when at a restaurant, or when traveling to new cities
so there you have it!
xoxoxoxo
lo
p.s. when i come visit, you are making me these tacos.
your dad seriously missed out. those tacos look awesome.
I have to say, this may be the best looking recipe you have ever posted. Major yum!
These look really good! I actually made tacos last night which were great–ate half with wheat flour tortillas and the other half with small corn tortillas. I realized why they give you so many corn tortillas at mexican restaurants; they hold together a lot better if you use two, a double layer, for each taco. Otherwise, if you stuff them like I do, they end up all over the place haha. I’m going to give these a try though, and I’ll let you know how they come out. Thanks man