Tuesday, March 20, 2012

Spicy Chicken Tacos

We've been busy around here with my mother in law and sister in law's family visiting over the weekend. We had a wonderful time visiting and did ALOT of eating. We ate these spicy chicken tacos Friday night. They were awesome, as usual (they're a staple around our house in the warmer months).

There are 2 parts to this recipe: a jalapeno slaw that I adapted from a Paula Deen recipe*  and jerk chicken. 

First, for the slaw, this is what you need

(Cilantro, Green Bell Pepper, Red Bell Pepper, Orange Bell Pepper, Bag of Shredded Lettuce, 2 Jalapenos, Lime, Salt, Honey....and a Red Onion that is not pictured. Don't ask.)
See that white thing in the background? That's my mandolin slicer, which I love because it makes quick work of the next steps of this recipe.

(This is my disclaimer to use the guard that comes with your mandolin slicer...don't be like me.)
Thinly slice all the peppers after you've deseeded them, and the red onion. 
Chop about half a bunch of cilantro and add to the thinly sliced vegetables and shredded lettuce. Mix well. 
Juice the lime (should produce about 2 tbsp) and add to the vegetable mixture. 
Add salt and honey to taste (start with 1 tbsp of honey and 1/2 tsp salt). Cover and refrigerate for at least 30 minutes.

Now, for the chicken. This is all you need.

(Or any other Jerk or Caribbean seasoning. Jason prefers this, but its a little on the hot side for me.)
And chicken. And oil.
I cut the chicken into bite size pieces before cooking it to speed the cooking process.
Sprinkle with the seasoning.
And saute in hot oil for 3-5 minutes, or until done.

Now just assemble tacos which chicken, slaw, and cheese!
(Our secret ingredient for making them extra fattening decadent is white cheese dip.)



*I couldn't find an online link but the Paula Deen Recipe came from a Special Issue of Cooking with Paula Deen called Paula Deen's Best Dishes, August 2010.

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