I bought the ingredients for grilled chicken tacos a few days back, but had to abort the meal. Last night, I decided it was time to act; some of the ingredients had slowly started disappearing--snacking, mostly.
Pulling what was left from the icebox I saw a perfect opportunity to slap some tacos together with the sundry components that survied. A little here, a little there and, Voilà! (Or should I say, Booyawn!) Mexitaly tacos!
Chipotle-Lime Chicken Tacos:
Chicken breasts, cut into strips, marinated in macerated chipotles, adobo sauce, salt, lime, grilled
Pico de gallo - Fresh tomatoes, Onions, Jalapeño, (tad o garlic if you like) cilantro, salt, peper
Farmer's cheese (such as Chihuahua)
Cilantro as garnish
(personally, I can't get enough cilantro, but if you're like Steve D-N, cilantro tastes like nothing. Whatevs, Steve)
So I made four with the chicken and moved on to the more adventurous Italian inspired taco. We like Antipasti (cured meats, caprese salads, marinated white beans, so I decided to use these leftovers to create a taco).
Antipasti Mexitaly Tacos:
Marinated Large White Beans
Prosciutto (four slices)
Asparagus--oiled, s&p, grilled
Thinly sliced red onion
I first crisped up about 4 thin slices of Prosciutto--fancy bacon! I set the large marinated white beans to a slow slow, oh so slow simmer in the same pan after removing the meat. (you can get these awesome bean treats at the whole foods olive bar). I grilled asparagus until slightly charred and tender, then compiled the taco, starting with the asparagus, ending with the crispy Prosciutto, all topped with chopped fresh basil.
And Here we go: Served family style--grab it like it's hot.
While I was waiting for the chicken to rest (during which time is reabsorbs its juice, I think the technical term is "Re-suckin' the Juice") I lightly grilled stacks of corn tortillas (stacks of 5 or so) until just slightly steamed. If grilling tortillas, it really really helps to use something that has some kind of fat in it--lardy, it's way better that way.