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.
No comments:
Post a Comment