Upgrade to Tastemade Plus to enjoy this video

Try it free!
Shop Tastemade

Lime Jalapeño Chicken Tacos

Lime Jalapeño Chicken Tacos

Get Cookin' - Sn 1/Ep 22Get Cookin' - Sn 1/Ep 22

Create a free account with Tastemade to save recipes and videos!

Save

Lime jalapeno chicken tacos with fresh homemade tortillas may sound hard, but it's easier than you think.

Facebook Comments

Transcript

- Today, I'm making lime and jalapeno chicken tacos. I'm also making homemade tortillas. It is so much easier than it sounds. Let's get cooking. When I was in Mexico, my friend's grandma showed us how to make homemade tortillas. Ever since then, I've been having so much fun playing with different flavor combinations. For the jalapeno and lime chicken tacos, you will need: chicken breast, white onion, garlic, jalapeno, cilantro, limes, and vegetable oil. Let's get started. So, I have four chicken breasts, and I've already pounded out three of them. I'm gonna finish with this last one. These are boneless, skinless chicken breasts. Popping them in my slider bag, and you want to make sure you use a very heavy-duty, strong bag for this 'cause you're about to see why. I'm gonna pound this baby out. It's easy clean up and not a lot of mess. Now, pound it out. If you don't have a meat mallet, a meat tenderizer, which is what this is, you can use a rolling pin. Okay, that looks good. So, I'm actually gonna leave this one in here, and I'm gonna add the other three, and that way, I can pour the marinade straight into the bag. Again, it's easy clean up. It's not messy. In you go. So, the chicken is ready. I'm gonna set it aside while I make my marinade. And I have a food processor. Cut off the ends, and then I'm just gonna give it a little rough chop. Help the food processor along. Your food processor's gonna do all of the hard work for me, which is nice. And I have one jalapeno. Just gonna remove the stem and then once again, give it a little rough chop. And pop that in. I have half a cup of cilantro leaves. Two cloves of garlic that I'm just gonna smash open. And lastly, I have two limes that I'm gonna zest directly into the food processor, and hang onto the limes after they're zested 'cause then we'll use the juice when we take the chicken off the grill. So, we get double lime. And if I added the juice to this marinade, it would actually start to cook the chicken a little bit. You know, ceviche, they use the lime juice or lemon juice to start to break down the chicken and not a cool way. Not what I want. And then you get this really bright lime flavor actually from the zest. Okay, and then a good amount of salt and pepper. Just a little bit of oil, about a quarter-cup just to loosen up this, 'cause if I didn't add oil, it'd be more of a paste, and I want it to fully coat all of the chicken. Now, let's blend this baby up. Just wanna scrape down the sides. That's it. The marinade is ready. My chicken is ready for me. Just gonna peel it back a little bit, and then I'm gonna pour in the marinade directly into the bag. Doesn't that look pretty? I'm gonna remove all of the air, and then I'm gonna just gently massage the marinade into the chicken. These slider bags are great for marinating meat, and they're super strong. Bonus. Alright, this is ready. I'm gonna pop it in the fridge for about 30 minutes. For the crunchy green slaw, you will need: green cabbage, green onions, cilantro, Mexican crema, white wine vinegar, and garlic. Let's start by shredding our cabbage. I'm gonna cut it in half. I'm gonna cut that half into another half, so I'm gonna quarter it. Core out. And now I'm gonna shred the cabbage thinly. Thinly shred it. So, my board is starting to fill up. I'm gonna grab my slider bag. I'm gonna start loading it up with this shredded cabbage. This is great 'cause I put everything in the bag, and then I shake it up. I don't have to worry about bowls, a bunch of bowls, mixing bowls, and when I shake it up, it's not gonna go everywhere. Easy, quick cleanup. Last one. That's ready. I'm gonna put the rest in the slider bag. So, that's ready to go. I have three green onions. I'm just gonna cut the ends off, the little root end, and then trim off a little bit at the top. Thinly slice on a bias. This adds a nice mild onion flavor to the slaw. I'm gonna place it in the bag as well. And now, our cilantro, and I picked all the leaves off the stem, so they're ready and waiting. The nice thing about having it in the bag is every 10 minutes or so, I have go back in and check it and kind of give it a zhoosh, a little shake. It makes it so easy in the bag. I don't have to get the spoon out and stir it. Alright, into the bag as well. Come here, little buddy. So, everything for my slaw is ready to go, so I'm gonna make the dressing, which is very easy. I have some Mexican crema or sour cream if you can't find this. You need about three-fourths of a cup or so. And then, I have some white wine vinegar, which adds a little acidity. It cuts through the creaminess of the sour cream or Mexican crema. And then, a good amount of salt 'cause you are seasoning an entire head of cabbage. And then freshly cracked pepper. Last but not least, I have two cloves of garlic that I'm gonna grate directly into the bowl. I'm grating it because it turns it into almost a paste, and then you won't get a big chunk of garlic when you bite into the slaw. Whisk it up. Alright, the dressing is ready. My slaw is ready to go as well. So, I'm just gonna pour it over everything. So, now I'm gonna seal it up, but I'm gonna leave a little air in it so everything can kind of move around and get coated together. So, I'm gonna leave the air in. Now, I'm gonna shake it. It actually is really fun. So, for a recipe like this, you want a bag that is super strong. You don't want cabbage all over the kitchen. Okay, so it looks thoroughly incorporated, and I'm sweating, so now I'm gonna remove some of the air. That way, I can massage it now. I'm gonna be a little more gentle with it. I'm not gonna shake so much. I'm gonna massage it in. Voila! So, this is ready. I'm gonna pop it in the fridge for about 30 minutes. For the sriracha tortillas, you will need: masa harina, hot water, sriracha, and salt. Let's start by adding some salt to our masa, which is just ground corn flour. So, it's gluten-free gluten-free, which is fantastic. I'm adding about a fourth a cup of sriracha and a cup and a fourth of warm water. And there's about two cups of masa in the bowl. I'm gonna start by mixing it, and then I'll get in with my hands. Oh, I can smell that sriracha. You can flavor your tortillas whatever you want. You could put some herbs in there. Some edible flowers would be gorgeous, but I want this a little spicy, so I was like, "Why not put some sriracha in it?" And it makes it this beautiful orange color. Alright, time to go in with my hands, my impeccably clean hands. When you buy tortillas in the store, they always come in a pack of one million tortillas, and then you never eat them all. You can make as many as you want or as few as you want, and once again, you can flavor it with whatever. You can put some black pepper in it. Make some black pepper tortillas. If it feels too sticky, add a little more masa. If it feels too dry, add a little more water. Alright, I'm gonna form this into a ball. Place it back in the bowl. I'm gonna let this rest for about 30 minutes, but luckily, I already have one ready for me. So, it's rested for 30 minutes, and it just lets the flavors meld a little bit more. So, it's ready to go. I'm gonna take off about a golf-ball-sized chunk and roll it into a ball, and it doesn't have to be perfect, but somewhat even. I'm gonna roll all of these, place them on a plate, and cover them so they don't dry out with a clean kitchen towel. Night, little buddy. Last one. Alright, I have here a tortilla press. If you don't have one of these, you can just use a rolling pin, but this makes it a lot easier, and everything is thin and uniform. So, I have a piece of plastic wrap. I have another piece of plastic wrap, and that way, it doesn't stick to the tortilla press. Take my little pre-rolled balls, place it down, and with the palm of your hand, just gently press it down a little bit. If it cracks, kind of piece it back together. So, this goes on top. And start off gently. Don't go like 'cause then the tortilla will go That's not what you want. Just gently press down. Take a peek. What I like to do is spin it just a little bit 'cause sometimes I press harder on one spot. I just want it to be even. Give a little spin. It's so pretty already. Mucha! Looking good. It didn't stick to the press. I'll peel it back if I can open it. It didn't stick to the plastic. I'm gonna unpeel it, and I have cast iron skillet up to heat over medium, medium-high or a nonstick skillet. And we're just gonna place it on there, and these go pretty quick. One minute, one to two minutes per side. Let's check it. Oh, oh! See how easy it is to make homemade tortillas? And I have a plate ready with a clean towel so I can take the tortilla off and keep them warm in its little bed, and then they'll sort of steam and get nice and pliable. Alright, it's ready, so in it goes. And I have my oven on low, so once I'm done with all of these, I can keep them warm in the oven, and then I can cook my chicken, and it all comes together beautifully. Alright, the last one coming off, and that's how easy it is to make homemade tortillas. I'm gonna pop them in an oven on a low temp just to keep them warm while I cook my chicken. So, my chicken has marinated for about 30 minutes, and I have a grill pan preheated. I'm gonna start by cooking two chicken breasts. If you want to cook this outside, you can, too. Oh yeah! Mmmmm. So, while those cook, I'm going to cut my avocado. It adds a little creaminess. The tortillas are a little spicy. The chicken's slightly spicy, but it's more garlicky and citrusy So, the avocado adds a nice cool bite. It makes a cool component to the taco, and this is how I like to cut my avocado. I like to peel it from the skin, and that way, I can slice it really nice and thin. I'm gonna thinly slice my avocado. These are ready. I'm gonna check on my chicken. It should only take one to two minutes, two to three minutes the most per side. Oh! So, chicken is ready to come off. I'm gonna juice some of the lime. Remember that lime we zested? I'm gonna juice it over the chicken. I'll let that set just for a second. I'm gonna grab my tortillas, which are warming in the oven. And look at that. Just wanna plate two of these up for you. Thinly slice the chicken. So, let's build this taco. I'm gonna start with some chicken with very clean hands. Pieces of chicken, and then some of the slaw. This smells so good. I'm so hungry. Alright, so then the slaw. And then some avocado. Just tuck it in. I'll have more 'cause I love avocado. To finish it, I'm gonna put some queso fresco or whatever cheese you like, just a crumbly, slightly salty cheese. It's okay if it gets all over your plate 'cause you're just gonna scoop all of this into your mouth, and it's gonna be glorious. And there we have it. My sriracha tortillas with my crunchy slaw and my lime-marinated chicken. So, so, so delicious.

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

Tastemade App

To save this video and more, Download the Tastemade App