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Рецепт Crispy Chicken-Kiwi Tacos
by Robyn Savoie

Crispy Chicken-Kiwi Tacos

Kiwi and mango fruit lend a freshness to this cumin-seasoned grilled chicken, lettuce and cheese medley.

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Подготовка: США American
Приготовление: Порций: 6

Ингредиенты

  • 1/2 Tsp. Ground Cumin
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Red Pepper Flakes
  • 8 Oz. Skinless, Boneless Chicken Breast Halves
  • 1 Tsp. Vegetable Oil
  • 6 Eight Inch Flour Tortillas
  • 1 Cup Shredded Romaine Lettuce
  • 1/2 Cup Shredded Monterey Jack Cheese
  • 3 Each Kiwi Fruit, Peeled And Diced
  • 1 Whole Mango, Peeled And Diced
  • 1 Small Fresh Lime, Wedged (Garnish)

Инструкции

  1. In a small bowl, combine cumin, salt and crushed red pepper flakes. Brush chicken with oil. Sprinkle evenly with cumin mixture; rub in with your fingers. Place each chicken piece between tow pieces of plastic wrap. Lightly pound chicken with flat side of meat mallet to 1/2-Inch thickness. Remove plastic wrap.
  2. Place chicken directly over medium-hot coals. Grill for 6 - 8 minutes or until no longer pink in center (170°F), turning once. Remove chicken from grill. Meanwhile, heat tortilla shells according to package directions.
  3. Cut chicken into thin strips; arrange in taco shells. Top with lettuce and cheese. In small bowl, combine kiwi fruit and mango. Spoon into tacos. Serve lime wedges on the side.
  4. Tip: This is great if you place in a crock-pot with 1/2 cup chicken broth and let it cook for 4 - 6 hours on low setting. It becomes easy to shred. I prefer to fry the flour tortillas a bit, the crunch really adds texture.