This recipe, from What’s Cookin’ Chicago?, is one I had bookmarked when I was thinking about foods to freeze for after I gave birth. I didn’t get around to making it then, but now that I’ve made it, I really like it! The cilantro was really bright and refreshing. I actually felt that the pesto was a little too close to typical basil pesto; I would make it with less garlic and cheese and more lime juice, so that’s what I’m writing below. Apart from that, it’s a wonderful recipe that I’ll be making again! I served it with wheat flour tortillas, but you can use corn tortillas if you wish. For toppings, I went with tomatoes and avocado, though I think any of your favorite taco or fajita toppings would work.
For the cilantro lime pesto
1 cup fresh cilantro leaves
2 ½ Tbsp. extra virgin olive oil
2 Tbsp. sliced, toasted almonds
2 small cloves garlic
2 tsp. lime juice
¼ cup shredded parmesan
1 ½ tsp. kosher salt
¼ cup chicken broth
Using a blender or food processor, mix together the cilantro, olive oil, almonds, garlic, lime juice, cheese, salt and chicken broth on low speed for 2 minutes.
For the tacos
2-3 large boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper, to taste
1 tsp. garlic powder
cilantro lime pesto (see above)
flour or corn tortillas
preferred taco garnishes (salsa, avocado, bell peppers, etc.)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, sauté chicken over medium high heat until cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.