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Ingredients
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| 1 |
Skinless and boneless chicken breasts |
2 pounds |
| 2 |
Onion, finely chopped |
1 |
| 3 |
Tomatoes, diced |
4 |
| 4 |
Scallions, thinly sliced |
2 |
| 5 |
Romaine lettuce, finely shredded |
1 |
| 6 |
Radishes, halved lengthwise and then thinly sliced |
4 |
| 7 |
Red chili powder |
1/2 teaspoon |
| 8 |
Hot pepper sauce |
to taste |
| 9 |
Salt |
1/2 teaspoon |
| 10 |
Fresh lime juice |
1 tablespoon |
| 11 |
Avocado, peeled and finely chopped |
1 |
| 12 |
Fresh cilantro leaves, finely chopped |
2 tablespoons |
| 13 |
Corn tortillas |
12 |
| 14 |
Lime wedges |
few for garnish |
| Method |
In a large pot, cover the chicken with good quantity of water, bring to a boil
, then cover and simmer for 15 minutes, until perfectly cooked. Remove the
pot from the heat and let the chicken cool in the cooking liquid. When cool,
finely shred the chicken either with your fingers or with the fork. Now
combine the chicken, onion, cilantro, chili powder, salt and few dashes of
hot pepper sauce in a bowl.
Preheat the oven to 400 degrees f. Wrap the tortillas in a foil and warm them
in the oven, for about 20 minutes.
In another bowl, combine the tomatoes, scallions and 1/2 teaspoon of lime juice,
Season it with salt and pepper. Combine the avocado and the remaining lime
juice in another bowl, season it with salt and pepper sauce.
To serve the tacos, arrange the lettuce, tomatoes, avocado, radishes and lime
wedges on a platter. Assemble the chicken mixture, guacamole and salad in
a quantity of your likeness.
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| Servings -12 |
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| Introduction
of the dish |
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Corn tortilla are the soul of Southwestern cooking. Try
this recipe and enjoy the taste.
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