Sunday, April 3, 2011

Avocado, Blue Cheese and Chicken Soft Tacos


Perhaps you have noticed by now that a few of my recipes will have similar ingredients and then they change completely. The reason this happens is because I get a hankering for a certain dish, buy all the ingredients and then have a ton of fresh left over items I need to utilize. This is the exact moment when a gutsy cook will take advantage and create a half dozen new recipes until the ingredients have been completely used up.

My blue cheese kick started with a blue cheese salad wedge and is still going strong with this new recipe. The garlic and shallot kick started somewhere around my ceviche. I took a good look in my fridge and pantry and had all the ingredients for something healthy, rich, vibrant and new. This dish turned out better than I could have ever imagined. It was rich and the ingredients were creamy, no one ingredient over powered another; it was heaven on a plate. This dish is quick, cheap and easy.


Ingredients:
1 pound ground chicken
1 ripe avocado
1 ripe tomato
1 large shallot
6 soft taco shells
1/4 head romaine lettuce
Blue cheese crumbles
1/4 cup water
Small package any kind of taco seasoning you like
Nonstick cooking spray
6 toothpicks for securing purposes (optional)



Directions:
Slice your avocado, dice the tomato, dice the shallot and finely slice your lettuce. Set aside for you to assemble or pile the ingredients on a serving dish along with the crumbled blue cheese for guests to assemble themselves.



Heat your skillet on medium heat for around 5-7 minutes. Spray with a little bit of non-stick cooking spray and add your ground chicken. Flip and toss to your heart’s content until it is evenly browned and completely cooked. Add your 1/4 cup of water and package of taco seasonings and stir and simmer until the water is absorbed and set aside.


Wrap your soft taco shells in a moist paper towel and heat for about a minute in the microwave so they are warm. Sprinkle a dash of blue cheese crumbles and add a few slices of the avocado.


Then add the hot chicken and top with a light sprinkling of shallot, tomato and lettuce. I like to fold them up and secure them with toothpicks. I don’t like giant soft taco shells because it’s too much breading and the small ones like to fly open. Toothpicks seem to do the trick.


Serving Suggestions:
Serve alone or with a fresh avocado tomato lime and salt salad, serve with a side of fried plantains, some Spanish rice or simply follow up with some home-made churros.

If serving two tacos per person, this dish will serve 3 people.