Developed by Jack Achenbach, RDN, LD
Do you ever get that craving for tacos? Perhaps right around the time Tuesday rolls in? That's all of us. Luckily the remedy is quite simple- tacos. Now sure, some of the best tacos come from the fine food truck chefs but now's your chance to tie on your apron and give them a run for their money. That is, if you can come up with a catchy name for your food truck.
Servings: 6 servings
Prep Time: 1 hour
Skin-on, bone-in chicken thighs
Portabella mushrooms, chopped
Garlic cloves, minced
Chipotle peppers in adobo sauce
Roma tomatoes, diced
Red onion, diced
Green bell peppers, diced
Mandarine orange, chopped
White wine vinegar
Salt & Pepper
Pico De Gallo
Chicken: Excluding the chicken and mushrooms, combine all ingredients in a blender and puree until smooth. Pour over the chicken and mushrooms and marinate for 2 hours. Remove from marinade and roast at 450 Fahrenheit for 20 minutes, then lower oven temperature to 350 Fahrenheit and roast until the internal temperature reaches 165 Fahrenheit.
Pico De Gallo: Combine all ingredients in a bowl and refrigerate until further use.
Creme: Puree ingredients together until smooth. Optional: add lime juice and cilantro.
Warm corn tortillas and top with braised chicken, mushrooms, pico de gallo, and avocado creme!
You may also roast the chicken, then braise it with the marinade!
Refrigerate ingredients in an airtight container.