Chicken Tacos with Cilantro Slaw & Avocado Cream

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado CreamI love Mexican food. Honestly, I think it would be a tough fight between Italian and Mexican food if I had to pick just one to eat for the rest of my life. I think why I like both of them so much is that they use simple fresh ingredients to create beautiful and delicious food. And, my absolute favorite Mexican food to make are tacos. Learning that I could char my taco shells with my gas range has been a game changer for me and has resulted in a lot of tacos. These chicken tacos are one of our favorites. Not only is it simple to whip up, the cilantro slaw and the avocado cream are heavenly. Enjoy!

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado Cream

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado Cream

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado Cream

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado Cream

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado Cream

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado Cream

A Feteful Life: Chicken Tacos with Cilantro Slaw & Avocado Cream

Chicken Tacos with Cilantro Slaw & Avocado Cream {adapted from Cooking Light}

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon chili powder
1/2 teaspoon  salt
1/2 teaspoon dried cilantro
1/4 teaspoon pepper
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) flour tortillas

Directions

Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

Combine rind, 1 tablespoon juice and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil and salt, tossing to coat.

With a pair of tongs hold a tortilla over the flame of a gas burner for a few seconds, checking regularly to ensure that it doesn’t burn. Flip and repeat with the other side. Keep the tortillas warm on an oven safe plate in a warm oven and cover with aluminum foil.

 

Tomato, Corn & Avocado Salad

A Feteful Life: Tomato, Corn & Avocado Salad

Happy Memorial Day! On this day, the official kick-off of summer, there’s no better way to celebrate than with a backyard BBQ with friends and family. Whether I’m hosting a BBQ or just attending, I’m always trying to search for the perfect side dish and this simple and fresh one by Martha Stewart is just the ticket.

It comes together in a flash with a few simple ingredients but bursts with flavors that scream summer. There’s no cooking required – even the corn is raw and gives the dish a crisp sweetness. The only word of caution with this dish is that you really need to make it the day of the BBQ. Even with the lime juice in the dressing, the avocado starts to brown a bit after a day. So, whip this up the morning of the BBQ and serve that day.

A Feteful Life: Tomato, Corn & Avocado Salad

A Feteful Life: Tomato, Corn & Avocado Salad

Tomato, Corn & Avocado Salad (adapted from Everyday Food)

Ingredients

2 ears of corn (husk and silk removed, tip cut off)
2 pints cherry tomatoes, halved or quarted
1 avocado
2 green onions
2 tablespoons lime juice (from about 1 lime)
1 tablespoon vegetable oil
coarse salt & pepper to taste

Directions

Invert a small bowl into a large bowl and stand ear on top of the small bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

A Feteful Life: Tomato, Corn & Avocado Salad

 

 

Avocado Crostini

A Feteful Life: Avocado CostiniIsn’t it the best when something so simple turns out to be so delicious?! This simple crostini is no exception. The inspiration for this recipe come from a great local restaurant/wine bar Cork. My friend Beth and I escaped our kids and went to brunch there a few months ago and we ordered their avocado crostini and it was amazing (along with everything else we had).

Like I said, it was so simple – some grilled bread, sliced avocados, pistachios, sea salt and oil – yet somehow the combination is just out of this world. I make it for lunch every once in a while and was a huge hit as an appetizer at the last party I hosted.

Avocado Crostini {inspired by Cork Wine Bar}

Ingredients

1 baghette, slice (slightly on a diagonal)
1/4 cup extra virgin olive oil
2 avocados, pitted and sliced
1/4 cup roasted & salted pistachios, chopped (I got mine pre-shelled from the Whole Foods bulk bins)
coarse sea salt to taste
high quality extra virgin olive oil as garnish (I believe Cork uses pistachio oil instead)

Direction

Brush one side of each slice of baguette with olive oil and grill (oil side down) or broil the bread in the oven (oil side up). Lay 2-3 slices of avocado on top of each piece of bread then sprinkle the top with the chopped pistachios and a little bit of coarse sea salt. Then drizzle high quality olive oil over the top. Serve immediately.