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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, September 23, 2015

California Chicken Verde Tacos


There are lots of recipes for chicken verde tacos, and these California-style include a simple mayo-dressed slaw with carrots and cabbage, flour tortillas, and lean, shredded chicken breast. But the key to flavor and freshness in this recipe is in the verde sauce—all things green and beautiful.

Yes, you can purchase hundreds of varieties of jarred salsa verde on supermarket shelves, but making your own is as easy as placing the ingredients in a food processor and giving them a whirl. You don’t need to be fussy about preparing them for the processor—just do some basic chopping and you’re ready to go. Not convinced yet? Think green. Think fresh. And here’s to your health:


Serves 4

Ingredients
  • 6 tomatillos, husked and chopped
  • 3 scallions, chopped
  • 2 serrano chiles, chopped
  • 1 garlic clove, chopped
  • 1/4 cup chopped cilantro
  • 1 tbsp fresh lime juice
  • sea salt
  • 2-1/2 cups cooked, shredded boneless, skinless chicken breast
  • 3 tbsp light mayonnaise
  • 2 tsp fresh lemon juice
  • freshly ground black pepper
  • 1-1/2 cups thinly sliced purple cabbage
  • 1/2 cup shredded carrot
  • 8 6-inch flour tortillas, lightly charred over a gas flame (or warmed in the oven)
Preparation
  1. Place the tomatillos and next 5 ingredients (through lime juice) in a food processor and season with salt. Use quick pulses to chop to a thin but still slightly chunky consistency. 
  2. Place the cooked chicken in a large skillet or saucepan and add the salsa verde. Warm over medium-low heat, stirring well to combine, until hot throughout, 5-10 minutes, depending on the starting temperature of the chicken. Check for seasoning, adding a little salt, if needed.
  3. Meanwhile, combine the mayonnaise and lemon juice in a bowl and season with salt and pepper. Add the cabbage and carrot, tossing to coat.
Chopped Ingredients
Shredded Chicken with Salsa Verde
Cabbage and Carrot
Slaw Mixture
Transfer the chicken mixture to a bowl and serve alongside the cabbage slaw and tortillas and let your guests build their own tacos.

California Chicken Verde Tacos

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