During the work week I always try to make dinners that are fast and easy. I like to make extra servings of a meal on the weekend and re-purpose the leftovers later on in the week. Late Sunday afternoon I barbecued a big batch of my Tequila Lime Chicken for an early dinner. Knowing in advance that my work week was going to be ridiculously busy, I made sure that I grilled up some extra chicken for Tequila Lime Chicken Soft Tacos.
Whenever I am out on the back patio next to my kitchen, I always make sure that my camera is close at hand. Last year I planted some giant allium in large containers and their gorgeous purple flowers were attracting dozens of honey bees. So, I put my camera to good use while I was waiting for my Tequila Lime Chicken to finish cooking on the grill. I have to admit, when I took this shot, I was just a tad worried about getting too close to my subject. Lucky for me, he did not care that I was taking his picture :).
Earlier this spring, I planted a bunch of chives in a pot and they are blooming too. The chive blossoms are much smaller and not as brightly colored as the giant allium. However, whenever I need fresh chives I simply walk out onto the back porch, scissors in hand and I snip whatever I want. Planting fresh herbs in pots saves a bunch of money at the grocery store. Plus, they always seem to taste better and fresher.
My recipe for Tequila Lime Chicken is here. For the Tequila Lime Chicken, I marinate boneless, skinless chicken thighs in lime juice, tequila, cilantro, cumin, coriander, chili pepper, garlic and smoked paprika. I marinate the chicken for several hours and then cook the chicken on my barbecue or indoor grill. I like to use any leftover Tequila Lime Chicken warmed up in soft tacos with shredded carrot, lettuce, cilantro, tomato, lime and drizzled with a tangy cilantro sour cream. Sometimes, I chop it up the grilled Tequila Lime Chicken and place it on a heap of fresh picked lettuce leaves for a healthy salad. Enjoy! Tessa
- 3 cups chopped Tequila Lime Chicken (warm)
- 6 corn tortillas (warm)
- 1 1/2 cups chopped lettuce
- 1 cup chopped tomato
- 1 cup thinly sliced carrots
- 1/2 cup chopped cilantro
- 1 lime cut into 6 wedges
- 1/2 cup sour cream
- 1 tsp lime juice
- 2 tsp cilantro chopped
- big pinch of cumin
- drizzle with hot sauce or salsa (optional)
In a small bowl whisk together sour cream, lime juice, cilantro and cumin. Set aside. Heat up the tequila lime chicken (I used a microwave). Fill warm tortillas with chicken, lettuce, tomato, shredded carrots and drizzle with cilantro sour cream. Garnish with fresh chopped cilantro and lime wedges. Makes 6 tacos.