John and I both really like chicken tacos, but don’t often think about making them. Why? I am not entirely sure. For me, it might be because I grew up eating your traditional Mexican/American ground beef tacos OR the fact that I fail at shopping for a week’s worth of meals at one time and end up going to the store in a panic every night after work….could be either.
When I make grilled chicken tacos, I like to marinate them first. The good news is, that your chicken can marinate in this marinade for a very short period of time and still absorb all the flavors. This comes in handy when it is 7:00 p.m. and you haven’t started dinner ;) Yes, that happens frequently because there is just so much going on all the time!
- 1 to 1.5 pounds chicken tenders
- 1 large jalapeno
- 1 bunch of cilantro
- ½ medium onion
- 2 cloves of garlic
- 2 teaspoons ground cumin
- Juice of 1 lime
- ½ cup of Olive Oil
- Salt and pepper to taste
Place your chicken tenders in a large Zip lock bag and set aside. Rough chip the onion, garlic, jalapeno and cilantro and place in the blender or food processor. Process until pretty smooth. Add in the cumin, salt and pepper, limejuice, and olive oil. Pulse just to combine (you should have a medium thick paste). Dump over the chicken, seal the bag, and let sit for however long you have. After about 20 minutes, you should be golden.
From here, you can either sauté them in a pan or throw them on the outdoor grill. I prefer the grill because there is just something about that char-y flavor you get from the grill. Serve on hard shells or soft shells. Top with onion, cilantro, jalapeno and cheese. Ole’!
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