Chicken Tacos With Charred Tomatoes

"I found this recipe on the Eating Well website. Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from “everyday” to “ta-da!” Serve the tacos with reduced-fat sour cream."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Starrynews photo by Starrynews
photo by teresas photo by teresas
photo by diner524 photo by diner524
Ready In:
35mins
Ingredients:
12
Yields:
6 tacos
Serves:
2
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ingredients

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directions

  • Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
  • Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
  • Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
  • Tips & Notes.
  • Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Questions & Replies

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Reviews

  1. diner524
    I really enjoyed these tacos for lunch today!! I loved the smokey flavor that the charred tomatoes added to the chicken. I made it a little easier by using some leftover cooked chicken from my beer-can chicken recipe, which I added it in with the onion and pepper, to heat through while the veggies softened. I used my gas grill to char the tomato, one less pan, lol!!! I also used "Gourmet Garden" brand cilantro (organic cilantro in a tube found in the refrigerated area of the fresh produce) to not waste fresh cilantro. I prefer the flour tortillas, so I made 2 crispy shells. Next time, I would definitely add some cheese and lettuce/cabbage to the tacos and also some smoked paprika, cumin etc for more flavor. Thanks for sharing the recipe. Made for PRMR Tag Game.
     
  2. Chef Rusty1313
    Was really good...also tried it with different meats and they turned out good too
     
  3. emanuela94
    me and my family loved them :)...
     
  4. Starrynews
    A nice taco variation! The charred tomatoes added a nice flavor. We found that we wanted some sauce with it, so served with guacamole. Thanks for sharing! ZWT9
     
  5. PaulaG
    These are quite good. Removing the seeds and membranes from the jalapeno removes the heat making these a mild taco. These went very well with Recipe #504711 for lunch today. Made for ZWT9.
     
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RECIPE SUBMITTED BY

<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a&nbsp;five year old son, a newborn baby girl (as of 2013)&nbsp;and have been married for&nbsp;8 years. <br /><br /><br /></p>
 
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