We're back with part 2 of the Cilantro Lime Chicken recipe. Today we're using the chicken from part 1 to make tacos... plus special guest MHAB Mike lends a hand in the kitchen! Mike and Trevor have some laughs while putting together the cilantro lime chicken, avocado crema, and slaw to prepare the perfect tacos!
Here's what you'll need:
Marinated Chicken Strips (Recipe)
Tortillas
Food processor
For the crema:
1 Avocado
2 Cloves Garlic
1/2 Bunch Cilantro
Juice from 2 Limes
1 Cup Greek Yogurt
1 TSP Black Pepper
2 TBSP Olive Oil
1 TBSP Sriracha Sauce
For the slaw:
1 Cup Shredded Carrots
1/2 Cup Green Onions
1 Cup Shredded Cabbage
1/4 Cup Chopped Cilantro
2 TBSP Honey
1 TBSP Sriracha Sauce
Juice from 1 Lime
Let's get started:
Grill the marinated chicken on a girdle of frying pan until cooked all the way through. Set aside when finished.
Peel garlic. Add to processor.
Halve, de-pit, and peel avocado. Add to processor.
Halve limes and squeeze juice into processor.
Add the rest of the crema ingredients to the processor and blend. Add water until the crema reaches a drizzling consistency.
Chop green onions (use the whites and greens).
Chop cilantro.
Add carrots, green onions, cabbage, cilantro to a bowl.
Add honey, sriracha, and lime juice. Toss until ingredients are well-mixed.
Warm up tortillas on the griddle / pan. (Note: if the tortilla become too crunchy, it may be hard to fold!)
Add chicken and slaw to the tortillas. Top with a dollop of crema.
That'll do, pig!