Thursday, March 25, 2010

Tacos Verdes de Pollo

Tacos Verdes de Pollo

6 flour tortillas (fajita size)
1/2 large onion, sliced and caramelized
6 tbsp shredded pepper jack cheese
1 boneless chicken breast half
2 cups fresh spinach, shredded
1-2 tsbp seasoning for chicken (I used a mixture of salt, thyme, bay, allspice, hot pepper, chili powder, garlic powder, cumin, cinnamon, and pepper- a spice blend from a friend)
1 avocado
1/4 cup fresh squeezed grapefruit juice
1 clove garlic, minced
kosher salt
1/4 cup chopped cilantro
2. tbsp fat free Greek yogurt

1. Press seasoning blend into chicken. Pan sear on both sides until cooked through. slice very thinly for tacos.
2. Make avocado crema: mash avocado and combine with garlic, salt to taste, cilantro, grapefruit juice and yogurt.
3. Microwave tortillas in a wet paper towel until soft 10-20 seconds.
4. Assemble tacos with 1/6 of each: caramelized onions, cheese, chicken, spinach, and avocado crema.

These are so delicious. The avocado crema was yummy and the grapefruit juice kept the acidity needed from lemon juice to prevent oxidation but added sweetness to balance out the rest of tang from the yogurt and the spice from the garlic. The caramelized onions add the rest of the sweetness. I want to make these again. Can we make them again now? I want to make them now.


  1. I am not a big avocado fan - can I leave that part out? Also, seems like a lot of cheese compared to the 1 chicken breast.
    Aunt tetanie

  2. I used about 1 tbsp per taco. I changed the amount because I over estimated. Good eye! It was a very small amount of chicken because I wanted it heavy on the veggies. Jason ate it without the avocado crema. I bet you could use more yogurt and get a similar taste.