Diary of a Foodie

Monday, April 21, 2014

Smokey Chicken Street Tacos with Tomatillo Sauce

In an attempt to recreate a local restaurant favorite, I tried to make it slightly better for you while still maintaining all the flavor. Using my family as tastetesters, it worked out and there were clean plates all the way around.

Smokey Chicken Street Tacos

serves 6-8 people, about 3 tacos a person

3-4 boneless, skinless chicken breasts
1/3 c extra virgin olive oil
2 TBSP chili powder
2 cloves garlic, minced
1 tsp cumin
1 TBSP salt
1 tsp ground black pepper

In a large bowl, mix together oil and all the spices. Place chicken into the marinade and rub it into the chicken breasts. Cover with plastic wrap and set in fridge to marinate at least 2 hours, but up to 6 hours. Heat outside grill to 350 degrees, cooking chicken 7-10 minutes per side, or until cooked through. Times will vary based on thickness of chicken breasts. Once cooked through, remove from grill and cover with foil, allowing meat to rest for at least 10 minutes. After meat has rested, cut into bite size chunks.

Tomatillo Sauce

4 tomatillos
1 packet dry Ranch dressing mix
1 cup buttermilk
1 cup mayonnaise made with olive oil (this reduces the fat)
1/2 c plain, fat free Greek yogurt (adds the creaminess, none of the fat)
1/4 c cilantro
2 cloves garlic
1 jalepeno, seeded (DO NOT ADD ALL AT ONCE)

In a blender, add all the ingredients EXCEPT for the jalepeno. Mix until blended well, about 2 minutes. Add 1/4 of the seeded jalepeno and blend again for 30 seconds. Taste at this point to test the heat level. If you like the amount of heat, stop now. If too weak, add another 1/4 of the jalepeno and blend again. Taste again. Add jalepeno until it reaches your desired heat level. Set aside for assembly of tacos.


Pico de Gallo

2 tomatoes
1/4 c diced onion
2 TBSP cilantro, minced
1/2 tsp salt

Seed and dice tomatoes, add diced onions, cilantro and salt. Mix together. Set aside to allow flavors to marry.


2 avocadoes
1/2 tomato, seeded and diced
juice of one lime
1/2 tsp salt

Remove avocado from skin, dice and add to a bowl, Add seeded and diced tomato, lime juice and salt. Mix well and set aside.

Sour Cream
18-24 corn tortillas

Wrap tortillas in foil and heat in the oven at 350 degrees F for 10 minutes, or until warmed through.


Take corn tortillas, add about 1/3 c of diced chicken to center of tortilla, topping each with cheese, pico de gallo, guacamole and tomatillo dressing, or whatever else you like on a taco.

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