Prep 15 mins
Cook 20 mins
I cook middle-eastern dishes, and middle-eastern inspired dishes. Today, I had the hankering for some tacos. Taco-Bell used to have a carne-asada lime and onion soft-shell taco; now defunct, I satisfied my taco-craving with a recipe drawn from multiple influences, but combining a lot my favorite flavors. It's a mix of hard shell chicken tacos and tabbouleh.
- 3 chicken breasts
- 2 bunch green onions
- 1 medium onion
- 113.39 g can green chilies
- 1 bunch parsley (or cilantro)
- 1 tomatoes
- 1 lime
- 12 taco shells
- 14.79 ml salt
- 14.79 ml pepper
- taco shells: prepare as per directions on packaging
- marinade: combine green onion, regular onion, chilis (to taste), salt, pepper, and olive oil.
- cut chicken into 1'' wide chicken strips.
- combine chicken and marinade thoroughly; refrigerate for 4-6 hours.
- heat skillet to high. lightly grease with splash olive oil. separate the chicken pieces from the marinade, and fry in the skillet - leave face down to get really good color before turning; cook until white throughout - set aside cooked chicken.
- in the same hot skillet, add in your marinade (liquid and all) - allow liquid to fully cook out; onions will become dark/blackened. *cook well as this was in contact with raw chicken* - set aside; this is your relish.
- in a separate bowl combine parsley (finely chopped), finely chopped tomato, finely chopped onion (to taste), and a pinch of salt, pepper, and 1 tsp olive oil - mix thoroughly and set aside your "herb salad".
- assemble tacos in the following order: chicken, green onion relish, herb salad. no further seasoning or sauces necessary.