Cilantro Lime Chicken Tacos

Okay, it's been awhile. I guess I've taken a hiatus of sorts from blog writing. We've been cooking, but after work, you don't always feel like taking the time to snap photos as you cook or take pictures of your plate, when all you want to do is sit down and chow down. And what's a blog without photos?! We've been busy to say the least, but I'm enjoying my new job and all that has come with it.

So. Cilantro lime chicken tacos. We made these a week or so ago, but they are so worthy of a blog post, even if it is a little late. This is our favorite kind of Mexican: fresh. And these were so flavorful and full of many different textures. The vinaigrette is incredible; it could really be used for a lot of things...burritos, tostadas, salads, etc. And as you cook the ground chicken (instructions to follow), flecks of cilantro kind of get embedded in it and add great flavor. So meaty, but fresh and light at the same time. Top with a bunch of fresh, crunchy veggies, and you have a winner.

Zack made the cilantro lime vinaigrette (I recruited him to speed up preparations for this weeknight meal). To make the vinaigrette, combine rice vinegar, fresh lime juice, honey, minced garlic, and a pinch of kosher salt in a blender. Add canola oil to the blender in a thin, steady stream to form an emulsion. Add fresh cilantro and process until vinaigrette is deep green with green flecks of cilantro.

To make the chicken filling, add ground chicken, chopped fresh cilantro, minced garlic, and salt and pepper to a large skillet with canola oil over medium-high heat. Cook completely, breaking up any chunks. Then, reduce heat, stir in fresh lime juice and soy sauce, and cook for 1-2 minutes.

Divide the chicken mixture amongst corn tortillas, top with shredded romaine lettuce, and drizzle with the vinaigrette. Add fresh pico de gallo, chopped yellow bell pepper, and crumbled queso fresco. Enjoy.