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Grilled chicken and red pepper taco
Artist: _
Categories: Central American, Chicken, Grilled, Mexican, North American, Poultry, South American
Yield: 6
Rating: 0
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Ingredients:
1 1/2 lbsBoneless, skinless chicken b
2 Red bell peppers roasted pee
2 Stalks celery, washed and sl
1 Med red onion, peeled and ch
1/2 cupCooked black beans (about 2
1/4 cupChopped cilantro leaves
1/4 cupBalsamic vinegar
1/4 cupOil
1/4 cupOrange juice
1/4 cupLime juice
2 Cloves garlic, peeled and mi
1 tspGround coriander seed
1/2 tspPepper
1/2 tspSalt
1/4 cupSour cream or non-fat yogurt
6 (8-in) flour tortillas
Procedures:
1Light a grill or preheat a broiler.
2Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side.
3It makes sense to grill the peppers at the same time.
4Slice, and set aside.
5Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl.
6Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper.
7Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid.
8Shake well, and pour the dressing over the vegetables.
9Marinate the vegetables for 1 hour at room temperature.
10Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften.
11To serve, divide the chicken among the tortillas, placing it at the center of the tortilla.
12Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder.
13Serve immediately; the dish should be at room temperature.
14Serves Note: the chicken breasts, vegetable mixture and dressing can all be prepared a day in advance.
15Do not marinate the vegetables for more than 1 hour.
16Cover with aluminum foil to reheat.
17Reheat the chicken in a 300f oven for 15 minutes.
 
 
 
 

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