Going Back to my Southern California Roots with these Tuesday Tacos
In California there are two things people take really seriously when it comes to food: In-n-out and
Being home last week really made me nostalgic for Mexican food. There are hundreds of taco combinations. Slow roasted carnitas, barbacoa beef, potato tacos, and chicken tacos. I don't know about you but I'm a chicken girl at heart. Its great at absorbing flavor, low in fat and digests well. Grilled chicken tacos are my go to taco on Tuesdays.
When I walk in somewhere and I see a huge Mexican buffet set up with all the toppings and fixings my mind goes nuts with all of the flavor combinations! Whenever I'm doing a mexican night I always make sure to have a ton of small white serving bowls and fill em up with pleaaaaanty of toppings!
pico de gallo
Cilantro Lime Chicken Tacos
4boneless-skinless chicken breasts
1/2 cup of chopped fresh cilantro
4 tablespoons of olive oil
2 teaspoons of minced garlic
1/2 cup of lime juice
1/2 tablespoon of course kosher salt
1/2 teaspoon of crushed red pepper flakes
1/4 teaspoon of pepper
Combine chicken and all marinade ingredients in a bowl or large Ziploc bag. Refrigerate for at least 30 minutes and up to 4 hours.
Chicken for tacos always tastes best when grilled (for 5-7 minutes) but you can saute it as well for about 8-10 minutes on medium heat or until cooked through (165 degrees). After chicken is cooked, chop into small pieces and squeeze fresh lime juice and cilantro over the top.
Serve with warm corn or flour tortillas and an array of toppings!