Foodie Friday {Caribbean Chicken Tacos}

I love tacos, but we tend to eat the traditional Mexican versions.

I ran across a recipe a few weeks ago that peaked my interest.  I decided to change it up a little and came up with the following.  Pretty darn good if I say so myself. 🙂

Very light and flavorful.  Perfect for a summertime dinner.

Caribbean Chicken Tacos Marinade | Pure & Simple

Start with a simple marinade.  My opinion?  The longer it marinates the better!

Caribbean Chicken Tacos | Pure & Simple

Use the juice from fancy chunks pineapple in the marinade.  Use the pineapples in the chicken mixture.

Caribbean Chicken Tacos Salsa Verde | Pure & Simple

Use salsa verde in the marinade and as a garnish on the tacos.  We tried the Trader Joes Salsa Verde ($1.99) version and liked it a lot!

Caribbean Chicken Tacos Grilled | Pure & Simple

Grill the chicken, onions, and pineapple to make the taco mixture!  Having a grill would make this a lot easier.  I had to make two batches on the cast iron grill skillet.

Caribbean Chicken Tacos Recipe | Pure & Simple

CARIBBEAN CHICKEN TACOS

  • 1 lb chicken breasts or tenders (thawed)
  • 1 TSP Cholula (Chili Garlic)
  • 1 TSP oil
  • 1 Lime, Juiced
  • 1/2 TSP cumin
  • 1/2 TSP chili powder
  • 1 TBSP salsa verde
  • 1 TSP adobo sauce
  • 2 chipotle chiles in adobo sauce (chopped)
  • 1/4 cup pineapple juice
    • Small container of fancy cut pineapples will work (juice only)
  • S&P
  1. Place all ingredients in resealable Ziploc bag.
  2. Marinate for 2-3 hours or while at work.

———————————————————–

  • Fancy cut pineapple chunks in juice (small container)
  • 1 red onion, sliced
  1. Heat grill or cast iron skillet.
  2. Grill chicken 3 minutes on each side or until done.
  3. Brush onion and pineapple with oil.
  4. Grill 3-5 minutes on each side.
  5. Remove from heat.  Coarsely chop chicken, pineapple, and onion together.

Serve with warmed corn tortillas, chopped cilantro, salsa verde, limes, and chopped lettuce.

We tried flour tortillas and I think corn would have been better suited, and I’m not a big fan of corn tortillas usually.  This flavor combo needs something other than flour.

NOTE: I added mushrooms to our dish.  It isn’t necessary, we just had it available. 🙂

What have you made recently?

Until next time…

love-Jennifer

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Foodie Friday {“Grilled Chicken”}…

Happy happy Friday!  It’s a beautiful day in the neighborhood!  I spent the morning reading, walking with Raymond and Cody, chatting about childhood memories {Raymond and I have the best convos}, eating breakfast, then writing!

You see … I need to update this website.  I’m in dire need of something that is much more organized and pretty.  Something magical is in the works, but in order to go from “current” to “complete” the designers need content.  That content needs to come from me.

I finally finished putting together the content today.  I am SO excited about the final product!

But anywho … I’m supposed to talk about recipes today! 🙂

Today’s recipe is pretty easy and you might say to yourself, “Why did she even bother?”

I bothered writing this because there was some interest in the topic at my last Girl’s Retreat.

Without further ado …

Grilled Chicken Supplies

“GRILLED” CHICKEN (OVEN BAKED W/CAST IRON SKILLET)

  • 3-4 chicken breasts, thawed
    • More or less depending on how many you are feeding
  • Canola oil
  • Favorite seasoning
  1. Preheat oven to 400 degrees.
  2. Place cast iron skillet in oven while preheating.
  3. Fillet the chicken breasts.  *Optional step:  I like making the chicken go further.  You know … bang for that buck!
  4. Prepare salad.  We always eat our “grilled” chicken on a salad, so while the oven preheats I prepare the salad.
  5. Remove pan from oven.
  6. Drizzle with canola oil.  Just enough to cover the bottom.
  7. Season chicken with your favorite spice.
    1. Right now mine is Weber Beer Can Chicken.
  8. Don’t forget to season both sides!
  9. Place chicken in pan and back in oven.
  10. Cook for 7-8 minutes — then turn.
  11. Cook for another 5-6 minutes.
    1. Keep a watch on the chicken.  The time depends on the thickness of the breasts.
    2. Thicker the breast, the longer it should cook.

My favorite cast iron skillet?  The griddle style!

Cleaning a cast iron skillet?  There are several suggested ways.  I have found this to be the easiest:

  • Place 2-3 inches of water in cast iron skillet.
  • Place on stovetop and boil for 5-10 minutes.
  • Discard water and wipe with paper towel.

Enjoy!

Jennifer Signature