It’s great to be back in California!
I have returned from Raincouver, and I cannot tell you how happy I am to be basking in sunnier climes. I’ve gone a little overboard at the local markets this week, drawn like a magpie to everything that is fresh and in season. And so, my refrigerator is packed full of melons, berries, mangoes, avocados, and other early summer produce.
This was the first dinner GF Boy and I have eaten together since May, so we decided to take things up to the rooftop to add a little romance. We toted our dinner up the stairs, along with a bottle of Madeira, and settled down to enjoy our tacos in the evening breeze.
Tacos are a great summer meal — they require minimal cooking, and are lots of fun to assemble and eat with your hands. Just cook your peppers and chicken on the stove top, slice up a tray of vegetable toppings, and enjoy.
This particular taco filling is savory and flavorful while still being healthy and lean. Chicken breasts are cubed and marinated in a mixture of lime juice, honey and spices. Next, they’re simmered along with some strips of pasilla pepper, which are plenty mild for those of you who haven’t ventured beyond bell peppers. Add some jalapenos if you’re up for a little more heat.
Chicken and Pasilla Tacos with Lime Honey Marinade (printer-friendly version)
serves 3-4 (or 2 with leftovers)
2 chicken breasts (about 1 lb), cut into 1/2″ cubes
juice of 1 large lime
1 Tbsp. clover honey
1 tsp. Garlic Gold nuggets
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. kosher salt
2 Tbsp. olive oil
2 large pasilla peppers, cut into 2″ by 1/4″ strips
1/4 small head of purple cabbage, shredded
1 avocado, sliced
1 tomato, diced
2 green onions, sliced thinly
3 sprigs cilantro, chopped
8 corn tortillas, warmed
1. Place the chicken in a medium mixing bowl. Add the lime juice, honey, Garlic Gold nuggets, spices, and salt. Set aside.
2. Heat the olive oil in a 10″ cast-iron pan over a medium flame. Add the pasilla peppers and saute for about 10 minutes, until softened. Add the chicken (including the marinade), cover, and let simmer for 15 minutes.
3. Assemble the cabbage, avocado, tomato, green onions, and cilantro on a serving plate.
4. Serve the chicken and peppers with the warmed tortillas and vegetable toppings, allowing your company to top their tacos as desired.