The mister, as you know, is known for his colorful language, after all, he was a Marine and four-letter words are as mandatory as a buzz cut...but one would think that having his grandchildren around would cause him to choose his words more carefully...but noooo...the mister is unable to open the baby-proof locks on the doors so he lets loose a few gems...the mister steps on a Lego and once again, the words fly out of his mouth faster than Bolt could cross the finish line...the mister finds his precious remote in the bathtub (there wasn't any water in it) and he goes bizzzzzerk, wielding his arms and frothing at the mouth like he was in the Seizure Olympics! When I called him on his behaviors and pointed out there were children in the room, he just kind of smirked...probably because Max laughed hysterically at his dramatics ...the man is incorrigible!
Now, on to our recipe du jour...You might be thinking you know all there is to know about Chicken Tacos...and you would be sadly mistaken. Sadly. Let me enlighten you on the NEW and IMPROVED Chicken Tacos!!! Everyone and their burro puts the same ingredients on tacos, beef/pork/chicken, lettuce, tomatoes, cheese, onions, guacamole, cilantro and maybe some salsa and sour cream...am I right? Well, well, well, have I got a SURPRISE for you!
1. Grilled cabbage...you've got to trust me on this!
2. Roasted tomatoes...this should be a no-brainer!
3. Big slices of fresh avocados...no guac - you'll want the real dealio Coolio and no sour cream either...nothing more is needed because the avocados bind everything together in the most deliciously creamy way! It's all she wrote - and then some!
Except for this...you will find this recipe and another recipe of mine, my super easy and yummy Radish-Avocado Coins Appetizer on Avocados From Mexico, a website I've just discovered that is full of the most yummy recipes for avocados!! You will love seeing what other avocado lovers have dreamed up to enjoy!
Chicken Tacos - Pots and Pins
16 chicken tenders
8 flour tortillas
2 avocados, sliced in half, pit removed, then cut into 1/2-inch (or so) slices
2 cups shredded cheese (either cheddar or a bag of the Mexican blend)
4 large tomatoes, quartered then roasted/grilled
1/2 half head of green cabbage, cut into large slices, roasted/grilled
4 green onions, diced
1/2 bunch cilantro, chopped
1/4 cup Italian salad dressing
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper to taste
On a rimmed baking sheet combine Italian dressing, cumin and chili powder. Add chicken tenders and marinate for 30 minutes or more. Heat grill to medium-high heat. Place tenders on grill grates, brush with marinade, allow to cook for about 4 to 5 minutes on each side, turning once. Discard marinade. After tenders have nice grill marks, move to top of grill, or indirect heat, to stay warm (and to guarantee they are done) while you grill the cabbage and the tomatoes. Place cabbage and quartered tomatoes in a mesh grill pan if you have one, it not you can set them directly on the grill. Grill for a total of about 10 minutes or until tomatoes and cabbage are slightly charred on each side, turning as needed.
To serve tacos: Warm tortillas, either in foil on the grill or on the stove top or in the microwave. Place two chicken tenders on top of each tortilla and top them with 3 to 4 slices of avocado, a sprinkling of cheese, a couple of roasted tomatoes, some of the cabbage, onions and cilantro. Squeeze juice from a quarter of a lime over top. Season with salt and pepper if desired. Makes 8 chicken tacos.
Click here for the recipe for my Radish Avocado Coins Appetizer...dang good! Now this is livin' people!