Protein-packed tacos with marinated and grilled chicken breast with tomatillo and avocado sauce garnished with pickled root veggies and slaw.
Ingredients
Pickled Root Vegetable
- 110g radish, thinly sliced
- 30g carrots, cut into matchsticks
- ½ cup water
- ½ cup apple cider vinegar
- ¼ cup agave syrup
- 1 tbsp coriander seeds
- 1tbsp oregano
- Salt to taste
Verde Sauce/Marinade
- 8 cups vegetable stock
- 450g tomatillos, husks removed and rinsed
- ½ medium onion, cut in half
- 2 jalapeños, seeded to preference
- 2 garlic cloves
- 1 avocado, pitted and peeled
- Salt and pepper to taste
Slaw
- 2 cups shredded slaw mix
- ¼ cup orange juice
Chicken Taco
- 8 Guerrero® Homestyle Burritos
- 2 tbsp Olive oil
- 900g chicken breast
- ½ cup verde sauce/marinade
- Coriander
- Feta cheese
Method
Pickled Root Vegetables
1. Add water, apple cider vinegar and agave syrup to a small saucepan and bring to a low boil. Turn off the heat, add radish, carrots, and aromatics and let steep for 30 minutes. Transfer to an airtight jar to keep until using.
Verde Sauce/Marinade
1. Add stock, tomatillos, onion, jalapeño, and garlic to large saucepan. Bring to boil and cook for 10 minutes.
2. After boiled, strain the liquid, reserving 1 cup.
3. Move ingredients to a blender and add ½ cup of reserved stock and avocado. Blend, adding additional stock if needed for a creamy sauce. Salt to taste. Set aside.
Grilled Chicken
1. Once the sauce has chilled slightly, remove ½ cup. In a separate bowl or zip lock bag, add the ½ cup of sauce and chicken breast. Seal and let marinade for at least 20 minutes.
Citrus Slaw
1. Combine slaw mix with orange juice in a small bowl. Cover and keep in fridge until ready to use.
Assemble
1. Place a skillet over medium heat. Add olive oil. Remove chicken from marinade, season with salt and pepper then add to hot pan. Let cook untouched for 6 minutes. Turn the chicken and cook for an additional 6-8 minutes. Cooking time may vary depending on the thickness of chicken. Once cooked, remove and let rest for 5 minutes.
2. Warm your tortillas according to pack instructions.
3. To each taco, add ¼ cup slaw, about ½ a chicken breast, 2 tbsp of verde sauce, and pickled radishes and carrots to taste. Garnish with feta cheese and fresh coriander. Serve with additional verde sauce.
