subject: Grilled Chicken and Red Pepper Tacos [print this page] Grilled Chicken and Red Pepper Tacos Grilled Chicken and Red Pepper Tacos
This recipe yields 6 servings.
Ingredients
1 1/2 lb boneless, skinless chicken
2 red bell peppers roasted and peeled
2 stalks celery,washed and sliced
1 med red onion,peeled and chopped
1/2 c black beans, cooked
1/4 c cilantro leaves, chopped
1/4 c balsamic vinegar
1/4 c oil
1/4 c orange juice
1/4 c lime juice
2 cloves garlic, peeled and minced
1 t coriander seed, ground
1/2 t pepper
1/2 t salt
1/4 c sour cream (or non-fat yoghurt)
6 (8-in) flour tortillas
Preparation
Light your grill or start your broiler.
Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked
through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time, taking care not to over cook them.
Slice, and set aside.
Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid.
Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature.
Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder.
Serve immediately; the dish should be at room temperature.
Note:
The chicken breasts, vegetable mixture and dressing can all be prepared up to 24 hours in advance.
Do not marinate the vegetables for more than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F oven for 15 minutes, and allow to rest for 5 minutes before serving.
