Grilled chicken, spicy chili flakes, fresh garlic, parsley and sweet onions. This dish is quick, easy and family approved.
Makes: 5 tacos
Prep time: 10 minutes plus marinade
Cook time: 7 minutes
3 Tbsp. Extra virgin olive oil
1 pound chicken breasts, sliced thin
1 tsp kosher salt
2 tsp cracked black pepper
3 Tbsp. Parsley
1/2 tsp chili flakes
2 cloves garlic
1/2 white onion, peeled and thin sliced
5 medium-sized flour tortillas
5 slices Colby Jack cheese, halved
Lime and radish for garnish.
Serve with salsa
Cooking the chicken:
Add the extra virgin olive oil, salt, pepper, parsley, chili flakes and garlic to a pestle and mortar.
Smash the ingredients together until they are a paste.
Transfer the marinade to a gallon sized bag along with the chicken. Marinade the chicken in the fridge for 30-minutes to overnight.
Remove chicken from the refrigerator 1/2 hour before cooking. Or, until all the cold is gone.
Heat a cast iron skillet to medium-high heat.
Sprinkle the chicken with oil and salt. Instead of the pan. Add the chicken to the cast iron pan. Don’t move it.
Turn the chicken when you see the edges turn opaque. 2 to 3 minutes.
Turn and cook another 2-3 minutes or until done.Check temperature for safety.
Remove and let sit for 6 minutes. Then, slice against the grain. This is key. Shred the chicken after you slice it against the grain.
Warm the Tortillas in a hot oven (400 F) for 1-2 minutes.
Build tacos with remaining ingredients and serve.
These tacos are great with roast beef too.
Tortilla option: Char tortillas over open flame.
The temperature on your cast-iron is key. Preheat pan. Then, put droplets of water into pan.
If the droplets bounce back up, the pan is hot enough. If the drops bounce out, then the pan is too hot.
Double this recipe.
Use lime to mist the tacos for added flavor.
Radish is delicious served on the side.
“Happy Food To Eat”