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Kate Ramos

Heather Christo's Chicken Tacos with Cilantro Pesto Recipe

Recipe from Pure Delicious Cookbook by Heather Christo
A note from Heather: Pork, steak, and fish tacos may seem more exciting than your average chicken taco, but the cilantro pesto on these makes them a strong contender for best bacon on the block. The addition of the pepitas-thickened garlicky cilantro pesto is what makes it so interesting to me. I like to serve them with charred corn tortillas and fresh slaw.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: tacos
Cuisine: Mexican-American
Calories: 876
Ingredients Method Nutrition

Ingredients
  

For the Slaw:
  • 3 cups thinly sliced purple cabbage
  • 1 cup coarsely chopped cilantro
  • 4 green onions thinly sliced
  • Juice of 1 lime
  • 2 tablespoons vegetable oil
  • Kosher salt
For the Chicken:
  • 1 tablespoon vegetable oil
  • 1 1/4 pounds boneless skinless chicken breasts
For the Cilantro Pesto:
  • 1 large bunch cilantro
  • 4 garlic cloves chopped
  • 1/2 to 1 jalapeño coarsely chopped seeded or not, depending on how spicy you like it
  • 1/3 cup pepitas
  • 1/2 cup vegetable oil
  • Kosher salt
To Serve:
  • 8 corn tortillas
  • 1 tablespoon vegetable oil
  • 1 large avocado thinly sliced
  • 1 jalapeño thinly sliced

Method
 

  1. To make the slaw: In a large bowl, combine the cabbage, cilantro, green onions, lime juice, and vegetable oil. Toss the season with salt. Set aside.
  2. In a heavy pan or skillet, heat the vegetable oil over medium heat. Season chicken breasts with salt, if desired, then add breasts and cook for 3 to 4 minutes per side (depending on thickness), until they are just cooked through in the center. Transfer to a plate and set aside.
  3. To make the cilantro pesto: In a food processor combine the cilantro, garlic, jalapeño, pepitas, vegetable oil, and lime juice. Pulse until well combined and season with salt.
  4. Using two forks, shred the chicken. Combine the chicken with the cilantro pesto in a mixing bowl and toss to coat. Add salt if needed.
  5. Rub the tortillas with the vegetable oil and set them directly over a gas burner until they are slightly charred and hot, about 10 seconds, turning them with tongs. You can also heat them directly in the bottom of a very hot dry skillet or heavy pan, using tongs to turn them. Stuff each tortillas with some of the chicken mixture and a scoop of the slaw, and garnish with a few slices of avocado and jalapeño. Serve immediately.

Nutrition

Serving: 1gCalories: 876kcalCarbohydrates: 37gProtein: 53gFat: 60gSaturated Fat: 7gPolyunsaturated Fat: 49gTrans Fat: 1gCholesterol: 120mgSodium: 303mgFiber: 10gSugar: 5g

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