When I developed this recipe, I was looking for a new twist on a recipe that (here in our house at least) seems to be typically taken for granted. I've gotten a bit tired of the packaged taco seasoning mixed with browned ground beef, so this definitely "fills the bill"...and the stomach! I grill the chicken breasts on a charcoal grill, but if you don't have one, either a grill pan or electric grill will do. You can also roast them in the oven, at 350 degrees for about 30 minutes. I've included my recipe for Asian Slaw as a condiment, but you can also serve the usual toppings that you would put on any taco.
Chicken Marinade:
1 1/2 to 2 lbs. boneless, skinless chicken breasts or chicken thighs
1/2 cup canola (or other flavorless) oil
1/2 cup orange juice
1/2 tsp. toasted sesame oil
1 T. steak seasoning (Montreal or similar)
2 T. teryaki or dark soy sauce
Combine all marinade ingredients in a resealable bag (which I use) or other leak-proof vessel for at least 2 hours or overnight.
Grill chicken over medium coals until cooked through, 7 to 9 minutes per side. Place on a plate or platter and cover with foil. Set aside.
Asian Slaw:
2 T. low sodium soy sauce
1 tsp. toasted sesame oil
1 tsp. mirin
1/2 tsp. sambal oelek (if you are serving this to little ones, you can add less or omit, since it's a bit on the spicy side)
1 clove garlic, grated
1 tsp. fresh ginger, grated
Salt and pepper, to taste
1/2 head Napa or Savoy cabbage, thinly sliced
1/2 small red onion, thinly sliced
1 cup broccoli slaw
Add soy sauce, sesame oil, mirin, sambal oelek (if using), garlic, ginger and salt and pepper to a large bowl and whisk to combine. Add remaining ingredients and toss. Place in a covered container and chill for at least 2 hours, shaking bowl every once in a while to marry ingredients.
For tacos:
10 to 12 flour or corn tortillas
Asian slaw
Guacamole
Mango salsa
Sliced black olives
Chopped tomato
Sour cream
Shredded lettuce
Tomato salsa
Sliced pickled jalapeno peppers
Shredded cheese (whatever you like)
Warm tortillas, wrapped in foil, in a 300 degree oven for about ten minutes.
When ready to assemble tacos, slice chicken breasts thinly, place a few slices on each tortilla and top with desired condiments. Enjoy!
