Wednesday, July 20, 2011

Chicken Tacos with Lime and Avocado

I admire this dish for its natural beauty, I love it for its kindness and I respect it for its intelligence. Pleasantly void of belly-bombastness, it has the good sense to allow simple flavors to shine and be recognized without stepping on any toes. Also, it's pretty.

I (again) use my lazy-ass, stove-top method of cooking chicken (in this case, boneless, skinless breasts): marinate, then cook in the marinade using med-high heat initially, then covering and reducing to a simmer for 15 minutes or so. Once it's cooked through, pull it apart with two forks and let it stew a few minutes on medium heat. If you're absent-minded and you let it go for 20-30 minutes, no sweat; it stews in its marinade and won't dry out too quickly.

Marinate it:
1 lb. chicken
Juice from 3 limes
2 Tbs orange juice
1/4 + cup olive oil
1 clove garlic, crushed or diced
Salt and pepper to taste

Wait an hour, or don't, and cook it like I did (above).

Finish the tacos:
Shredded cabbage, diced avocado, tomato, cilantro and onion.

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