- 2 limes
- 2 tablespoons tomato paste
- 1 teaspoon ground ancho chile
- Two 6-ounce chicken breasts
- 1 poblano pepper
- ¼ pound Napa cabbage
- 3 ounces red radishes
- 3 ounces roasted red peppers
- Fresh cilantro
- 6 Mi Rancho Organic Corn Tortillas
- 2 ounces queso fresco
Marinate the chicken
- Zest and juice 1 lime; cut 1 lime into wedges.
In a bowl, combine the lime zest and juice, tomato paste, ground ancho chile, and 2 to 3 teaspoons oil. Season with salt. Add the chicken breasts and turn to coat. Let stand at room temperature until ready to cook. While the chicken marinates, prepare the vegetables.
Char the poblano; prep the vegetables
- Stem, seed and thinly slice the poblano pepper.
In a pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sliced poblano and season with salt. Cook, stirring a few times, until slightly charred and softened, 3 to 5 minutes. Set aside. While the poblano cooks, prep the remaining vegetables.
- Thinly slice the cabbage.
- Trim and quarter or thinly slice the radishes.
- Thinly slice the roasted red peppers.
- Coarsely chop the cilantro.
Cook the chicken
If using a grill pan, brush the pan with 1 teaspoon oil, and grill the chicken breasts over medium-high heat until cooked through, 5 to 6 minutes per side.
Alternatively, in the frying pan used to char the poblano, heat 1 teaspoon oil over medium-high heat until hot but not smoking. Add the chicken breasts and cook until cooked through, 5 to 6 minutes per side. Remove the chicken from the grill or frying pan, let rest for 5 minutes, then cut into thin strips.
Heat the tortillas
On the stovetop directly over a flame, or in a dry pan over medium heat, warm each Mi Rancho tortilla until just pliable, about 30 seconds per side.
Transfer the tortillas to individual plates, fill with the chicken strips, and top with the vegetables. Crumble the queso fresco on top, garnish with the cilantro and serve with the lime wedges.
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