We’ve got a secret: we’re antsy for spring.
Maybe it’s not a secret. Warmer weather recipes are creeping into our winter-soaked minds and making us wish for summer veggies, barbecued meats, and grill marks!
Since it’s not quite grilling season just yet, we thought why not adapt a summery recipe for grilled Chicken Tacos for indoor cooking? Just to hold us over till the warmer weather arrives…
Tacos are a favorite that can be prepared in a variety of ways. In this recipe, using our Chipotle Olive Oil & Pomegranate Balsamic Vinegar, the marinade adds a unique sweet and spicy flavor to the tacos. Adding the zest and juice of fresh limes brings in a citrusy element - a flavor that complements both the chipotle and pomegranate. It’s recommended to marinade the chicken between 2-3 hours covered in the refrigerator. After preparing the chicken in the frying pan, finish pieces with a drizzle of olive oil and vinegar to really lock in the flavor.
The flavor of the dressing is a result of using our Saratoga Olive Oil Co. Adobo seasoning. Our Adobo is a salt-free Mexican seasoning featuring a blend of garlic, onion, pepper, and hot peppers. Unlike many packaged taco seasonings, our Adobo is MSG free and offers a healthier option over some others.
Arguably one of the best parts of any taco night is the toppings you pick! For this dish, we chose diced tomatoes and shredded cabbage to add some texture to the dish and finished with a sprinkle of Jack cheese and chopped cilantro.
We’re looking forward to preparing this dish again in the summer using the grill!
Chipotle Pomegranate Chicken Tacos
1 pound chicken breasts
1 1/2 Tablespoons Saratoga Olive Oil Co. Pomegranate Balsamic Vinegar
1 1/2 Tablespoons fresh lime juice
1 teaspoon lime zest
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon fresh black pepper
1 cup sour cream
1/2 Tablespoon Saratoga Olive Oil Co. Adobo seasoning
2 Tablespoon fresh lime juice
1/4 teaspoon cumin
sea salt & fresh pepper, to taste
jack cheese, shredded
1. Marinade: Whisk together all ingredients. In a flat covered container or Ziplock bag, combine marinade and chicken. Let marinade in refrigerator for 2-3 hours.
2. Dressing: In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
3. In a frying pan, cook chicken over medium heat, leaving marinade in the pan. Cook chicken 8-12 minutes, until its no longer pink inside, turning occasionally. Finish chicken with a drizzle of Chipotle Olive Oil & Pomegranate Balsamic Vinegar. Slice chicken into small pieces.
4. Warm tortillas in non-greased skillet for 30 seconds. Add dressing to tortilla first, followed by chicken and other toppings.