Roasted Chicken Tacos with Spicy Avocado Crema

chicken tacos

Roasted Chicken Tacos with Spicy Avocado Crema

I’m almost embarrassed to post these.  I feel like the crazy taco woman.

In fact, I think I’m a taco posting maniac.  I probably serve tacos once a week.  It’s the one night during the week that everyone shows up for dinner, all at the same time.  Really.

I know, this shocked me too.

But let’s face it, tacos are fun food. Fun food prepared with fresh, whole food ingredients and piled into a most delicious corn tortilla. It almost feels like a celebration.

I love hearing the chatter and laughter around my dinner table, filled with those delicious tacos.  Of course, I have two sassy gals so most dinners consist of chatter and laughter… and drama and unsolicited advice from big sister.  Ranger Craig and I don’t even think about chiming in here.

We listen, smile, shake our heads and then ask about grades, homework and boyfriends.  This will most certainly quiet the chatter.  😉

Roasted Chicken Tacos with Avocado Crema

Sometimes I make these tacos simply with the avocado crema, cotija cheese and shredded cabbage.  When I have a bit more time, I serve these tacos with a cilantro slaw.  Either way, they are 100% delicious!  And definitely chatter and laughter inducing.

Serves 4-6

Ingredients

2-3 cups diced roasted chicken (If I don’t have leftover roast chicken, I buy a roasted free-range organic roasted chicken in my market deli)

1 small white onion, diced

1 small bunch cilantro, coarsely chopped

2 ripe avocados

1 lime

½ cup tomatillo salsa or salsa verde (Mexican Green Salsa)

¼ cup crème fraiche or sour cream (if you’d like to make this dairy free just skip the sour cream)

8-12 corn tortillas

Cotija cheese, crumbled (optional)

Extra salsa for garnish (optional)

Shredded cabbage or lettuce for garnish (optional) or Cilantro Slaw

Directions

Place the avocados, salsa, sour cream, a squeeze of lime juice, and a bit of the chopped cilantro in a blender or food processor until the cream is smooth.  Season with salt and pepper to taste.

In a large skillet over medium heat, add a little oil (about a tablespoon) and sauté the onion until wilted and golden.  Add the diced chicken and just cook to warm.

Remove the chicken onion mixture and toss with a small handful of the chopped cilantro.  About ¼ – 1/3 cup or as desired.

Now prepare the taco shells.  Either steam them in a microwave steam bowl, your rice cooker or a stove top steamer.  To make the taco shells a bit more firm use this oven method:

Oven Method

Heat the oven to 375F.  Place a sheet of parchment or foil over two baking sheets and put 4-6 tortillas on each baking sheet.  Brush them with high heat oil on both sides.

Place them in the oven and let them get slightly toasty and soft.  Remove them from the oven and sprinkle lightly with a little salt.  Fold them over into tacos.

Fill the tacos with a few tablespoons of chicken and top with the avocado crema and a sprinkling of cotija cheese.  Serve with shredded cabbage or slaw and extra salsa.

Enjoy!

http://www.muybuenocookbook.com/2012/05/tacos-al-pastor-with-roasted-pineapple-salsa-grilled-pork-tacos/  (MuyBuenoCookbook.com)

Advertisements

Comments

  1. Thank you for the recipe I think is delicious
    I have a blog of italian dish bue i love chsnge flavors…
    Yuo have more goods recipe.
    bye from Italy.

  2. I love Mexican food and I’m a little spoilt for choice as there’s a late night cantina that my (darling and I) often go to once we finish s shift at work (made for folks like us cause its open till 2:30am-yay!!!)

    As a result I don’t often do Mexican at home but with summer coming up, the BBQ and some toasted tortillas on the grill I might just have to channel these gorgeous specimens here too 🙂

  3. I’m so happy to have found your blog through the kind comment you left on mine 🙂 Your photography is stunning!

    • Thank you Kelly. What a lovely compliment coming from such a fantastic photographer. I’m still learning on my Nikon D5100. It’s a lot of camera for someone with my limited experience of photography. I find it a fun challenge. 🙂

  4. I serve tacos a couple times a month so I am with you – tacos are always a good idea in my book! These look yummy 🙂

  5. My oldest ponytail only wants Tacos on Tuesdays, so creativity with tacos is to be celebrated not labelled as crazy! And, best of all, this is another great way to use leftover chicken! Now I just need some new recipes for Weiner Wednesdays (seriously!).

    • Hahaha! Thanks Barb. Hmmm…. not sure the darling ponytails would like my version of Weiner Wednesday as I love sauerkraut, mustard and relish on my dogs. 🙂 But, when I was a kid, we had alot of chili cheese dogs. Those were super delish, especially when my Mom served them with her homemade chili and then sprinkled aged cheddar. Ok, now I think I may have to hold a Weiner Wednesday for the Bennett Crew. 🙂

  6. i’m breaking the tuesday rule and making these tomorrow! easy, different, and they look delicious. your pictures and instructions are perfect for kitchen challenged people like me. xo

  7. Just go with it…. new feature is Taco Tuesday!
    Everybody loves tacos. And hell they are even gluten free. We were in Seattle last weekend and boy is GF hot. We don’t have to be GF but we like to try everything.

    • Hahaha!! You crack me up Wendy. I love it! Taco Tuesday! Yes, Seattle is very GF, in fact, I taught a GF Teen cooking class this summer for PCC Natural Markets. I’m supposed to eat GF, wheat allergies, but I love food too much to be GF all the time. Once in a while I need a big fat slice of sourdough bread. 🙂

  8. Sounds delicious 🙂

  9. Yummy, Karista! That avocado crema looks to die for 😀

  10. You can never have too many tacos…looks delicious!

  11. I think tacos are like one of the main food groups, right! My teenagers think so at least. I love that advocado creamo.

  12. I’m not surprised 🙂 – tacos and avocados are universally adored by everyone, including me!

    • I love the flavors in Mexican and Latin American food. Especially when it involves avocados. 🙂 One of my Chef Instructors worked in Mexico for 20 years. Consequently, she taught techniqes with Latin recipes. She was a huge influence on my cooking style. Truly a dynamic Chef. I think I’d go back to culinary school just to be in her classes again.

  13. Yum! I may have to nix my scheduled dinner and make this instead!

  14. I agree, you can never post enough taco recipes…….. 🙂

  15. You can never post too many taco recipes — this is another winner — love the avocado crema!

  16. pinned! thanks for sharing 🙂

  17. I love tacos and these sound wonderful.

  18. YUM! I can imagine your family knows this moment well: the one where everyone is excitedly jabbering about this and that, sharing events from the day, and without even knowing it, they take that first bite and all goes . . . . quiet. These tacos would certainly do the job, followed by several Mm’s and Ooh’s.

    😉

  19. Never thought about using that left over roasted chicken this way. I like this idea. Always wondering about supper ideas…this is very do-able. Thanks! 🙂

Trackbacks

  1. […] Roasted Chicken Tacos with Spicy Avocado Crema. […]

I'd love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: