As I've already stated several times, I LOVE Tex-Mex food!!! I love the flavors, the spices, the variety of dishes, and how easy it is to make something wonderful relatively quickly. So when I gave up wheat tortillas I didn't mind too much because I love corn tortillas. However, on this 100 Days of Fun With Real Food program, I've eliminated all grains from my diet. And that means no tortillas!
Well, I couldn't let a little thing like that stand in the way of enjoying tacos . . . so I decided to use butter lettuce leaves and the rest is yummy, Tex-Mex history!
Here is my original recipe and at the end of the post, I'll provide you with the alterations you will need to use the chicken you roasted in the recipe I posted yesterday.
Roasted Poblano and Chicken Tacos
Tender, succulent pieces of chicken smothered in rich, fire roasted tomatoes and mildly spicy poblano peppers come together in a dish that will have you wanting to lick your plate!
1 1/2 pounds boneless, skinless chicken breasts
1 15 ounce can fire roasted diced tomatoes
1 cup diced yellow onions
2 tablespoons minced garlic
1/3 cup roughly chopped cilantro
2 large poblano peppers, roasted, peeled and diced
1 teaspoon cumin
1 teaspoon sea salt
1/4 teaspoon chili powder
1 lime cut into wedges and then into 3 small pieces
Season chicken breasts with salt, chili powder and cumin. Toss veggies together to evenly distribute. Place half of the veggies in the bottom of a baking dish, top with chicken breasts and remaining veggies. Cover and bake approximately 45 minutes.
Remove chicken breasts and rest 15 minutes. Chop and stir back into vegetable mixture.
Spoon into bib lettuce leaves, squeeze with a small wedge of lime, top with a sprig of cilantro and serve!
Add cashew or sheep’s milk sour crème substitute if desired.
To use your leftover chicken simply substitute 1 1/4 cups diced or shredded roasted chicken for the chicken breasts. You can then reduce your baking time to 30 minutes, skip the rest period and go right to serving!