There are some recipes that taste so good, it’s hard to believe it’s a healthier version of a standard meal. This week’s submission fits that bill…or beak, in this case.
Folks, if you are still getting your chicken tacos from a restaurant or even a fast food joint, I implore you to build your own. This is such an easy meal to make, and you can control the quality of everything from the meat to to the veggies, and most importantly, how booger free your hands are.
I assure you when I cook at home, no unwashed teenage hands dare approach my cooking stations. Sadly, when you eat out, you have over all booger quality control to surly sixteen year olds mad they had to go to work that day, and hand washing doesn’t even make the top fifty of their concerns. Go at your discretion, and may fortune smile upon you.
The sodium in fast food tacos is insane. One tiny taco has 601 mg of sodium, and do you know anyone that makes a run to Taco Bell and then only eats one taco? I use the word “run” loosely there. You knock down three or four of those babies, with a giant soda, and more likely than not, a side of nacho cheese chips, and the sodium count will be enough that cows will show randomly up to lick your skin.
Now, I like a cow licking me as much as the next guy, but having it at the expense of my internal organs, possible kidney stones, and stroking out a moment’s notice is not worth it. Earn your cow licks the old fashion way. Get a cow, treat it right, and gain its trust.
I feel like things are getting weird, so I’m returning to the recipe.
I decided to go with chicken thighs roasted in the oven with poblano peppers and onions, and it was amazing. I also made an avocado and jalapeño sauce to pour over the tacos, and it was a great compliment.
Make this at home and you’ll never want a fast food taco again. The chicken is pasture raised, the veggies are fresh, and everything green is safe to eat.
Baked Chicken Tacos
Ingredients:
2 packages pasture raised chicken thighs
2 poblano peppers, sliced thin
1 large yellow onion, sliced thin
2 tbsp avocado oil
1 1/2 tsp cumin and chili powder, 1 tsp smoked paprika, 1/2 tsp sea salt and black pepper
Chopped cilantro
2 packages Egg Life flour free tortillas
1 8 oz block of grass fed Pepper Jack cheese or shredded Monterey Jack cheese
Sauce:
1 ripe avocado
1 jalapeño finely chopped (remove the seeds and pith before chopping if you don’t want heat)
Large handful of cilantro rough chopped
1/2 cup water
1 tbsp white vinegar
1/4 tsp sea salt
Instructions:
Combine all the sauce ingredients in a blender and put the spurs to it. Blend until smooth. You can add more water if you want a thinner consistency, or even add a little plain yogurt to make it creamy:
Slice the peppers and onions. Put the chicken thighs in a large bowl and mix with the avocado oil.and spices, then add the veggies to coat. Place on a large baking sheet and bake at 400 degrees for 25 minutes or until the chicken thighs hit 170 degrees:
Shred the chicken thighs with forks. Place a layer of cheese on an Egg Life tortilla, followed by the chicken and peppers, and then another layer of cheese. Fold over and press down. Repeat and hit them with a bit of non-stick spray, then place sprayed side down on a baking sheet. Bake for 5 minutes at 425 degrees, then spray the tops again, flip, and bake for 5 more minutes.
Serve with fresh homemade pico, guacamole, and the avocado sauce:
See the list of all Jason Murphy’s recipes at www.mysaline.com/jason-murphy.
