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Grilled Chicken Tacos with Avocado Crema Recipe

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This recipe for Grilled Chicken Tacos with Avocado Crema is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• FOR THE CHICKEN
 1 1/2 POUNDS BONELESS CHICKEN BREASTS SLICED THIN
 SALT AND PEPPER TO TASTE
 1 SERRANO PEPPERSMINCED
 2 CLOVES GARLIC MINCED
 1 LIME JUICED
 1 TEASPOONS GROUND CUMIN
 1/3 CUP OLIVE OIL

FOR THE AVOCADO CREMA
 1 CUP LIGHT SOUR CREAM
 1 LIME JUICED
 1 CHILE SERRANO
 1 CLOVE GARLIC
 1/3 CUP COLD WATER
 1 LARGE HASS AVOCADO
 SALT TO TASTE

FOR THE GARNISH
 1/2 CUP QUESO FRESCOCRUMBLED
 1/4 CUP CILANTROCHOPPED
 1 LIME SLICED INTO WEDGES
 8-10 CORN TORTILLASWARMED (YOU CAN ALSO USE FLOUR TORTILLAS)
Directions:
Directions:
FOR THE GRILLED CHICKEN
1. FILET THE CHICKEN BREASTS SO THEY ARE THIN AND FAIRLY EVEN. SEASON LIGHTLY WITH SALT AND PEPPER ON BOTH SIDES AND SET ASIDE.
2. IN A LARGE BAKING DISH, MIX TOGETHER THE SERRANOS, GARLIC, LIME JUICE, CUMIN AND 1/3 CUP OF OLIVE OIL. SEASON WITH SALT AND PEPPER TO TASTE AND MIX TO COMBINE.
3. ADD THE CHICKEN TO THE DISH AND TOSS TO COAT EVENLY. COVER AND MARINATE FOR 1 HOUR.
4. WHEN READY, PREHEAT THE GRILL TO HIGH FOR 10 MINUTES. BRUSH GRATES WITH OIL. GRILL CHICKEN FOR 3-5 MINUTES PER SIDE, ROTATING AND TURNING AS NEEDED. REMOVE FROM HEAT, TENT LOOSELY WITH FOIL PAPER AND LET CHICKEN REST FOR 5 MINUTES.
5. SLICE AT A BIAS AGAINST THE GRAIN. SERVE WITH WARM TORTILLAS, AVOCADO CREMA, QUESO FRESCO, CILANTRO AND LIME WEDGES.

1. COMBINE ALL OF THE INGREDIENTS IN THE BLENDER. BLEND ON HIGH UNTIL SMOOTH. IF TOO THICK, ADD A LITTLE MORE COLD WATER. TASTE FOR SALT. COVER AND SET ASIDE
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
You can also serve the chicken over a fresh mixed green salad

 

 

 

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