Crispy Margarita Chicken Tacos

 

If you aren't already reading Jessica's blog over at How Sweet It Is you really need to start!  Jessica posts incredibly creative recipes and can also tell a hilarious story.  Last week I spotted her recipe for Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa and I knew I had to try them for Cinco de Mayo.  They turned out delicious!

Cinco de Mayo or not, make these asap!  I commented to Jessica that in the future I will be making the salsa by the bucket.  The strawberries really added a special something! 

Crispy Margarita Chicken Tacos
from How Sweet It Is

Ingredients:

4 chicken breasts
8 4-inch tortillas (I used flour)
3 cups panko bread crumbs
1/4 cup whole wheat flour
zest of 3 limes
1 teaspoon ground coriander
marinade:

1/3 cup olive oil
1/3 cup tequila
1/4 cup lime juice
zest of 2 limes
1 teaspoon ground coriander
salsa:
1 avocado, chopped
1 medium tomato, chopped
1/4 red onion, chopped
4 large strawberries, chopped
juice of half a lime
1/8 teaspoon salt
1/8 teaspoon pepper
toppings: shredded lettuce, freshly grated monterey jack cheese, cilantro, lime wedges (I topped mine with queso fresco and cilantro, YUM!)

2-24 hours before making the tacos, combine the marinade ingredients in a baking dish. Tenderize chicken, season it with salt and pepper, then slice it into strips lengthwise. Add the chicken to the dish and let marinate in the fridge until ready to make.
Preheat oven to 450 degrees F. Combine panko, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove chicken from marinade and coat strips in panko mixture, pressing so crumbs adhere. Lay them on the baking sheet then give them a quick spray of non-stick spray or olive oil. Bake for 10 minutes, flip, then bake 10 more.
While chicken is cooking, combine avocado, tomato, strawberries and onion. Mix with salt, pepper and lime juice.
Heat tortillas if desired, then serve with crisp chicken, salsa, and toppings. Spritz with lime wedges.

Delicious!  Hope you enjoy!

Did you do anything fun for Cinco de Mayo?  What is the most authentic Mexican dish you've ever made or tried?

Crispy Fried Avocado Salad

 

With Cinco de Mayo just around the corner I've had Mexican food on the brain.  Ok, who am I kidding?  I always have Mexican food on the brain.  While my parents were visiting, we decided to have a little fiesta one night, which included this Crispy Fried Avocado Salad.  I've heard of fried avocado before but never actually tried it, so I figured this night was as good as any to give it a try.  I think they turned out really good - warm and crunchy on the outside, cool and refreshing on the inside!  

 

Crispy Fried Avocado Salad

inspired by Emeril 

Serves 4

1 c. buttermilk

2 tbsp. hot sauce (I used Cholula)

3 firm-ripe avocados (You don't want them too ripe or they will turn to mush)

1 c. yellow cornmeal (You may not need this much)

 

1/4 c. creme fraiche (or sour cream)

2 tbsp. fresh lime juice

2 tbsp. chopped cilantro

1/2 tsp. hot sauce

1/2 chopped tomato

1/2 finely chopped jalapeno

1 slice of red onion, finely chopped

2 tbsp. chopped cilantro

3-4 tbsp. vegetable oil for frying

Here's a quick tutorial for cutting avocados.

     

             Cut                               Wack (carefully!)

             Slice                                    Scoop

In a medium bowl, combine buttermilk, 2 tbsp. hot sauce and avocado slices. Soak for 30 minutes.

 

Sauce:
In a small bowl, combine the creme fraiche (or sour cream), lime juice, cilantro, and 1/2 tsp. hot sauce.  Chill until ready to use.


Pico:
Combine chopped tomato, jalapeno, red onion and cilantro.  Set aside.

Fried avocados:
Put cornmeal in a shallow bowl.  Dredge soaked avocado slices in the cornmeal, shaking to remove excess cornmeal.

Heat several tablespoons of vegetable oil over medium heat.  Place one layer of avocado slices in the pan for about 1-2 minutes on each side until crispy and golden.  I had to repeat the process twice to fit all of my avocado.  Remove to a paper towel-lined plate.  Arrange on salad plates, drizzle with creme fraiche sauce and divide pico into the center of each salad. 

Notes:  Use more hot sauce if you like it really spicy!
            Serve with dipping sauces on the side if you prefer to pick them up and dunk.

 

Enjoy!

St. Louis Foodie Finds: Chava's Mexican Restaurant

One aspect of St. Louis that Greg and I are most excited about is the abundance of unique restaurants that seem to pop up no matter what neighborhood we venture out to.  People who know me "in real life" know that I have a slight obsession with Mexican food.  And I don't discriminate, my dirty little secret - I love Taco Bell.  There, I said it, the el gato is out of the bag.

But that's not what I'm here to talk about.  I am here to tell you about a much, much, much better Mexican food eating experience.  I was going through a bit of withdrawal because I hadn't eaten Mexican since we went out with friends before leaving Milwaukee over a month ago.  So, we did a little research and settled on Chava's.

Located in the bustling Soulard area, Chava's has a prime corner location with plentiful outdoor seating available on the front and side.  One section is covered with a canopy and twinkling lights, perfect for a special birthday celebration or just a fun night out on the town.  Greg and I chose to venture inside as it was already cooling off and we got a great table for two next to the window.

We were greeted with a basket of warm tortilla chips and a bowl of smoky, spicy salsa.  It was all I could do not to down the whole basket and call it a day!  Next, we settled on an appetizer of jenas - baked jalapenos stuffed with Mexican sausage (chorizo?) and cheese.  Normally, I would go straight for the guacamole or queso dip but I was really happy I tried something new.  These were incredible and not at all greasy or over-filling.  Just enough to get me ready for the main event, steak fajitas.

The meat was marinated and cooked until tender and the plate was overflowing with grilled peppers, onions and all the fixins'.  The only thing that could have made my meal even better is if it was served on one of those piping hot skillets that keeps them sizzling while you build your fajita.

Luckily I have a husband who likes to share because he chose the pork tamales which were delicious.  Steamed in corn husks and smothered in salsa verde and melted cheese, the tamales were a winning combination.  We only wish we had saved room for dessert, fried cheesecake, what?!

I am really excited to return to this restaurant, after reading their website I learned they are famous for their El Mireko (ranchero chicken burritos flash fried and topped with chile con queso) and their fish tacos.  I also think the fried tacos sound good (have you noticed I gravitate toward anything fried?).

Sorry I did not include any photos.  I really prefer to enjoy the dining experience without stopping to take pictures!  But check out their website for pics and more information.

Chava's Mexican Restaurant
925 Geyer Avenue
Saint Louis, MO 63104 
(314) 241-5503