This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise and sour cream are gluten-free.
"Find the person that cherish you as much as you love tacos." -Carlos Wallace
I first had this green sauce in Peru on a terrific grilled chicken. The thing is that making the sauce means you will have leftovers and it makes a perfect dressing for this chicken salad and that salad makes a perfect taco. Super delicious and really easy.
This is another great example of Mediterranean diet principles translated for your kitchen. Lean and less meat, veggies, olive oil, avocado and whole grains all wrapped up in a tasty taco shell.
Servings: 4 | Serving size: about 3/4 cup
Cooking time: 45 minutes (does not include chilling time)
This recipe can easily be multiplied, makes great leftovers, and is better after it has chilled for at least two hours before serving.
Place the water and vinegar in a large skillet over medium high heat.
When water is almost boiling add the chicken thighs and cook for 10 to 15 minutes.
Remove, let cool for about 20 minutes and place in the refrigerator to chill.
Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt and fresh ground black pepper to taste in a blender and puree until smooth.
Place in the refrigerator to chill.
When the dressing and the chicken are chilled cut the chicken into 1/4 inch dice.
Place the chicken and the dressing in a bowl along with the celery and green onions.
Fold together well.
Place a large skillet or griddle over high heat.
When hot add tortillas three at a time and toast for about 3 to 5 minutes on each side.
When the tortillas are hot and slightly crispy fill with chicken salad and sliced avocado.
Serving size: 3 tacos
|Calories from Fat 189
|% Daily Value
|Total Fat 21g
|Saturated Fat 4.5g
|Monounsaturated Fat 10g
|Trans Fat 0g
|Total Carbohydrates 48g
|Dietary Fiber 9g
|Vitamin A 6%
|Vitamin C 22%
|Vitamin K 100mcg