Chicken Street Tacos with Creamy Tomatillo Dressing
Description
Try these yummy chicken tacos. They're filled with seasoned, grilled chicken strips, purple cabbage, yellow onion, and Cotija cheese in corn tortillas and then topped off with an amazing creamy dressing.
Ingredients
Chicken Street Tacos;
5 boneless, skinless chicken breasts
1 t. salt
2 t. ground cumin
½ t. chili powder
½ t. garlic powder
½ t. onion powder
1 c. fresh cilantro, chopped
1 small yellow onion, chopped
2 c. chopped purple cabbage
1 c. crumbled Cotija cheese
12 small corn tortillas
Creamy Tomatillo Dressing:
1 oz. package Hidden Valley Ranch Dressing mix
⅔ c. buttermilk
1 c. mayonnaise
2 small tomatillos (Mexican husk tomatoes)
2 cloves garlic, minced
1 c. cilantro, chopped (first measure then chop)
1 t. freshly squeezed lime juice
1/2 -1 small jalapeno, seeds removed
Directions
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Prepare Creamy Tomatillo Dressing:
Remove husks from tomatillos; chop into small pieces.
Place all ingredients in a blender or food processor; blend until combined and smooth.
Pour dressing into a container; cover.; refrigerate at least 2 hours to chill before serving. This dressing will keep for 1 week in the refrigerator.
Makes 2 cups.
Chicken Street Tacos:
Preheat a large non-stick skillet or grill pan over medium heat; spray heavily with non-stick cooking spray.
Pound chicken breasts to an even thickness or cut in half lengthwise to form thinner cutlets, so that they cook more evenly.
Combine salt, cumin, chili, garlic and onion powders together in a small bowl. Season both sides of chicken breasts generously with spice mixture.
When skillet is hot, add 3 chicken breasts; cook for 5 - 6 minutes per side, or until chicken is completely cooked in the center. Don't overcrowd the pan, so cook chicken in 2 batches. Once chicken is cooked, transfer to a large cutting board; cut into bite-size strips.
Meanwhile, warm up corn tortillas in the microwave for 10 - 20 seconds.
Assembly:
Add chicken down the center of each corn tortilla; add several tablespoons each of cilantro, onion and cabbage. Sprinkle tops with a little Cotija cheese and Creamy Tomatillo dressing.
Serve immediately.
4 servings.