Great sauce on tacos and chicken!!
1. Heat 1/4 cup of the oil in small skillet over medium heat. Add the garlic and chile peppers and cook, stirring frequently, until just brown, 1 to 2 minutes. Process with the cilantro, lime juice, 1/2 teaspoon of the salt, and balck pepper in a blender or food processor until smooth.
2. Put the chicken in a shallow dish and spread half the garlic mixture over all sides of the chicken.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden but still slightly cruncy, about 5 minutes. Chop enough of the onion to make 1/4 cup and set aside. Put the rent of the onion on a plate. Save the skillet.
4.Peel and pit the avocados and put the flesh in a bowl. Add the reserved chopped onion, then the remaining garlic mixture, and 1/4 teaspoon of the salt. Coarsely mass with a potato masher or fork.
5. Return the sillet to medium heat and add the remaining tablespoon oil. Lift each breast and let excess marinade drip off. Discard the extra marinade. Add the chickent to the hot pan and sprinkle with the remaining 1/4 teaspoon salt. Brown on one side, about 5 minutes, then flip and finish cooking 3 or 4 minutes longer. Remove to a cutting board. Put the reserved sliced onion in the skillet to reheat. Scrape up any brown bits stuck to the bottom of the pan.
6. Wrap the tortillas in damp paper towels and microwave on high 1 minute. Remove the paper towels and keep the tortillas warm. Cut the chicken across the grain into 1/4-inch slices and toss with the onion in the pan. Serve with tortillas and guacamole.
Recipe Tips:
You can complete all the elements of these tacos hours before serving. Press plastic wrap directly onto the guacamole so it won't brown. Slice the chicken and put it in the skillet with the onions, ready to reheat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 37.7mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.9g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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