Hi, friends! It’s taco time! Yay! Do you love tacos? I didn’t realize how much I love tacos until I tried Torchy’s Tacos in Dallas, Texas. Freaking bomb-diggity tacos right there. And their queso… *wipes drool off chin while snapping abruptly out of a daydream sailing in a sea of Torchy’s queso on a tortilla chip boat…*
Anyways, back to today’s tacos. Is it Tuesday when you’re reading this? Who cares what day of the week it is – every day can be a taco day. Right?!
This lovely little chicken and lime street taco recipe comes from my favorite magazine ever – Magnolia Journal. I know, I know, how stereotypical, being obsessed with everything related to Magnolia and Fixer Upper, but I don’t care.
The shredded chicken is SO YUMMY. Literally the best shredded chicken I’ve ever had. I think the seasonings and the salsa really do the trick here. And I thought radishes on a taco was weird, but if Joanna recommended it, I was willing to give it a whirl. And honestly, it’s really good! All the flavors of the shredded chicken soften the bite of the radishes, so really the radish slices just add a cool crunch with every bite. Overall, these are probably some of the healthiest tacos I’ve ever eaten. So dig in!
If you’re in the mood for tacos, make these. You can use regular corn tortillas. Or you can be adventurous and make rice flour tortillas! The recipe for those is below 🙂 Or you could forgo tortillas completely and just eat it on the lettuce as a “green shell”. Whatever floats your boat! If you do make the rice flour tortillas, make sure you don’t burn your hands on the hot dough/paste. It’s okay to let them cool a bit before shaping them. Also, don’t burn them since they’re cooking in a dry skillet. I set off my fire alarm trying to make these rice flour tortillas. Learn from my mistakes :p
chicken and lime street tacos
from the Summer 2018 issue of The Magnolia Journal
makes 8 tacos
– 6 (8 oz each) skinless, boneless chicken breast halves
– 2 Tbsp chili powder
– 1 Tbsp garlic salt
– 1 tsp smoked paprika
– 1 (16 oz) jar of salsa
– 1 (14.5 oz) can of reduced-sodium chicken broth
– 1/2 cup finely chopped onion
– 1/2 cup chopped fresh cilantro
– 2 Tbsp lime juice
– 8 bibb lettuce leaves
– 16 (4-inch) corn tortillas, warmed [or rice flour tortillas, see below for recipe]
– chopped fresh cilantro
– sliced radishes
– 2 limes, cut into wedges
– Place the chicken in a slow cooker.
– Sprinkle with chili powder, garlic salt and paprika. Toss to coat.
– Add the salsa, broth, diced onion, chopped cilantro and lime juice.
– Cover and cook on high for ~ 3 to 3.5 hours, until the chicken is done (165 F).
– Remove the chicken from the slow cooker. Shred with two forks.
– Toss the shredded chicken with enough cooking liquid to keep it moist.
– Assemble: double stack the corn tortillas and place one lettuce leaf on top of each stack. Top each with 1/2 cup shredded chicken. Sprinkle with radishes additional cilantro. Serve with limes to squeeze over the tacos. Pass around the leftover cooking liquid for drizzling on top.
– Enjoy! 🙂
rice flour tortillas
from Happy Gut Cookbook by Cecile Hauge Agotnes
makes about 4 small tortillas
– 1/2 cup water
– 1 tsp oil
– 1/4 tsp salt
– 1/2 cup rice flour
– Place the water, oil and salt in a small saucepan. Bring to a boil.
– Just BEFORE it reaches a rolling boil, add the rice flour while stirring continuously.
– Once combined, remove the dough from the saucepan and divide it into 4 or 5 pieces.
– Place a piece of dough between two baking sheets and press firmly to flatten it into discs. Gently loosen the dough from the baking sheets.
– Heat a dry skillet on medium/high heat. Cook the tortillas until they bubble up a bit and become golden brown.
– Keep the tortillas warm in a clean dishcloth until ready to serve.