Best Charred Tomato And Chicken Tacos Recipes

Chicken Tacos With Charred Tomatoes image

Provided by Paris D

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12

2 plum tomatoes, cored
8 ounces boneless skinless chicken breasts, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 teaspoons canola oil, divided
1/2 cup white onion, finely chopped
1 garlic clove, minced
1 small jalapeno pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
3 teaspoons fresh cilantro, chopped
2 scallions, chopped
6 small corn tortillas, heated

Steps:

Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly.
Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper.
Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, chicken, and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions.
Divide the chicken mixture among tortillas. Serve with lime wedges.

Nutrition Facts : Calories 242.7, Fat 6.5, SaturatedFat 0.9, Cholesterol 48.4, Sodium 308.4, Carbohydrate 27.2, Fiber 4.4, Sugar 3.1, Protein 19.8

CHARRED TOMATO AND CHICKEN TACOS image

Number Of Ingredients 13

1 pound ripe plum tomatoes, cored (about 4-5)
2 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
Salt and freshly ground pepper
1 large white onion, finely chopped (about 1 1/2 cups)
2 cloves cloves garlic, very finely chopped
2 jalapeño peppers, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
4 scallions, chopped
12 corn tortillas, warmed
1/4 cup reduced-fat sour cream for garnish
2 limes, cut into quarters

Steps:

1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside. 2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside. 3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm. 4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.