This one gets filed in the fast, fresh and SUPER easy file. It's that time of the year when things start to amp up around here. Spring is springing...sports, work travel schedules, etc etc all seem to point away from cozy nights around the fire and more to what can I get on the table before someone chews an arm off.
Well, let's all take a deep breath and settle done. Dinner will be on the table in about 20 minutes.
I love the crunch of radishes and the peppery brightness that watercress brings to the tacos. Not to mention all of the antioxidant and anti-cancer properties of superfood watercress. I'll take that, too.
chili + lime chicken tacos
1.5 lbs ground chicken (1/2 breast, 1/2 thigh)
2 bird or serrano chili peppers, sliced thin (seeded or not depending on the level of heat you prefer)
1/4 c scallions, sliced thin
1/2 c cilantro, chopped
about 2 t cumin
about 2 t cayenne cayenne
freshly ground black pepper
to serve (all optional, as you like it, please):
fresh corn tortillas
thinly sliced radishes
crumbled cojita or queso blanco
hot sauce (our fav is chipotle Cholula; a close second in chili + lime)
In a large pan, heat a couple of tablespoons of oil. Add the chicken and brown.
Add garlic, scallions, chili and cook for a few minutes. Turn down the heat and add the cumin and cayenne. Stir and continue to cook for a minute or so more. Add the cilantro and juice of 1 lime. Season with salt and pepper and serve immediately. The chicken has very little fat so it will be dry if you cook it for too long. Don't add the lime until the very end. You may even want to hit it with a quick garnish of olive oil.
Serve with warm corn tortillas and any garnishes you'd like.