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Street Tacos

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

Level: Intermediate 

Prep Time: 1 hour

Ingredients:

Skin-on, bone-in chicken thighs

Portabella mushrooms, chopped

Lime juice

Cilantro

Garlic cloves, minced

Chipotle peppers in adobo sauce

Salt

Onion powder

Granulated sugar

Roma tomatoes, diced

Red onion, diced

Green bell peppers, diced

Mandarine orange, chopped

Cilantro, minced

Granulated sugar

White wine vinegar

Canola oil

Salt & Pepper

Soft Avocado's

Sour cream

Corn tortillas 

Chicken:

6 E.

4 E.

2 T.

1/2 Bunch

2 E.

3 T.

1 t.

1 T.

1 t.

Pico De Gallo

1.5 c.

1/4 E.

1/4 c.

1/4 c.

1/2 Bunch

1 t.

1/4 c.

2 T.

Pinch

Creme

2 E.

1/2 c.

Additional:

24 E.

Directions:

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. 

 

To Serve:

Warm corn tortillas and top with braised chicken, mushrooms, pico de gallo, and avocado creme!

 

Cooking note:

You may also roast the chicken, then braise it with the marinade!

 

Storage Instructions:

Refrigerate ingredients in an airtight container.

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© 2023 by Jack Achenbach

 

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