Citrus Chicken Tacos

Sonja Leskinen, Account Executive

I love to cook and eat fresh food. Prior to two years ago, the only cooking I could do was boil water and make pasta (not good pasta, at that). A friend of mine, whose family owned a Mexican restaurant in the past, decided enough was enough and proceeded to educate me on the ease and benefits of fresh Mexican food. I'm NO Rick Bayless, but have spent time over the past years experimenting with my favorite ingredients and seeing results. Chicken tacos have been one of the fan favorites thus far.


Ingredients:

Marinade

  • 1 cup orange juice
  • 1 cup limeade (love Simply Lime)
  • 1 tbsp soy sauce
  • 1 tsp Sriracha
  • ¼ cup onion, diced
  • 2 cloves garlic
  • ½ lime, squeezed
  • ½ tsp ground ginger

Nopales Salad

  • 2 nopales (cactus leaves), cleaned
  • 2 bay leaves
  • 2 cups cilantro (can vary, depending on taste preferences)
  • 1 mango, peeled and diced
  • 1 cup onion, diced
  • 1 jalapeño, diced (optional)
  • 1 avocado, diced
  • 2 plum tomatoes, diced
  • 1 lime, squeezed

Roasted Corn Salsa

  • 3 cups corn, fresh or frozen
  • 1 cup onion, diced
  • ½ tbsp chili powder
  • 1 tbsp garlic salt
  • ¼ cup cilantro
  • Butter or olive oil
  • Salt and pepper, to taste

Directions:

  1. Bring 2 qts of water to a boil. Add bay leaves and nopales. Boil for 30 minutes, uncovered. (Nopales are naturally “slimy”; boiling reduces this trait.)
  2. While nopales are boiling, combine all marinade ingredients in a bowl and add 3 boneless, skinless chicken breasts. Cover and refrigerate.
  3. Heat a fry pan and add butter or olive oil, corn, onion, garlic salt and chili powder. Sauté on medium heat until corn is golden yellow. Add cilantro and sauté for 5 minutes more. Set aside.
  4. In a separate large bowl, combine mango, cilantro, onion, jalapeño, avocado, and tomatoes.
  5. After nopales have boiled for 30 minutes, pat with a paper towel. Season with chili powder and garlic salt. Grill on each side 5–7 minutes on medium heat. Once grilled, dice the nopales and add to the mango (cilantro, onion, etc.) mix. Squeeze fresh lime over the mixture and toss. Set aside.
  6. Remove chicken from marinade and put into a grill pan. Sprinkle with chili powder and garlic salt. Broil or grill chicken until cooked through. If broiling, use a small amount of the marinade liquid in the pan.
  7. Remove chicken and dice.
  8. Heat corn tortillas.
  9. Assemble tacos with chicken, roasted corn salsa, nopales salad, sour cream (optional) and queso fresco (optional). Serve with rice or fried plantains.