Taco Night—the most wonderful dinner of the week. You can make these with hard shells or with soft burrito flour tortillas. I like Tortilla Land and Old El Paso. Simply toss the tortillas in the skillet for a minute or so until heated through and serve the shredded chicken, cilantro rice, black beans, and a nice lump of guacamole on top. Add in some grilled sweet onions if you wish.
For the chicken:
- 3 chicken breasts
- Taco seasoning
- Lime juice (about half a lime)
- Olive oil
- 1/4-1/3 cup chicken broth
- 1 tsp minced garlic
For the cilantro rice (recipe courtesy of Skinnytaste):
- 1 cup white basmati rice
- 3 tsp vegetable oil, divided
- 3 T chopped fresh cilantro
- 2 cups water
- Juice of 1/2 lime
- 1 tsp salt
Marinate the chicken by sprinkling it with salt and pepper on both sides and tossing it with olive oil, lime juice, taco seasoning, and cumin. Heat a skillet to medium high heat and add olive oil and minced garlic. Add the chicken and cook, turning every 4-5 minutes, about 20 minutes or until chicken is browned on each side. Add the chicken broth and let the chicken cook a few more minutes. Remove the chicken from the skillet and shred it with two forks. Add the shredded chicken back to the skillet and toss with the remaining skillet sauce.
Meanwhile, make the rice. Combine the rice, water, salt and 1 tsp vegetable oil in a skillet and heat to boiling. Let the water boil until it has reduced a bit, with the surface skimming the rice. Cover and reduce heat to low. Let cook 15 minutes. Remove from heat and keep it covered for another 5 minutes. Remove the lid and add the other 2 tsp vegetable oil, lime juice, and cilantro. Toss to combine.
For a quick guacamole, mash 1 ripe avocado with about 2 tsp lime juice, salt, pepper, chopped red onions and 1 T chopped fresh cilantro. Stir well and serve with the tacos.
For caramelized onions, heat a skillet to medium high and slice sweet (or red) onions into rounds. Or, slice lengthwise. Toss the onions with olive oil in the skillet and add some salt and pepper. Saute about 15 minutes or until edges have caramelized.
Here’s the shredded chicken back in the skillet:
And the rice: