Chicken Tacos with Lime-Cilantro Crema
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 cup cilantro chopped
- -- crema --
- 1/4 cup green onion sliced
- 3 tblspoons mayonnaise
- 3 tblspoons sour cream
- 1 teaspoon lime rind grated
- 1 1/2 teaspoons lime juice
- 1 cloves garlic minced
- -- tacos --
- 1 teaspoon cumin ground
- 1 1/2 pound chicken cooked, shredded
- 8 ea corn tortillas
- 2 cups cabbage shredded
- Carbohydrate 27.0446252068847 g
- Cholesterol 126 mg
- Fat 27.1205176041419 g
- Fiber 5.22822093254524 g
- Protein 35.1646089582413 g
- Saturated Fat 7.5334564583306 g
- Serving Size 1 1 Serving (279g)
- Sodium 150.60322916638 mg
- Sugar 21.8164042743395 g
- Trans Fat 2.36683676040395 g
- Calories 491 calories
Step-by-step
- To prepare crema, combine the first 8 ingredients in a small bowl, set aside.
- Season cooked chicken with cumin, Paprika, cayenne, salt and garlic powder.
- Heat in skillet.
- Heat tortillas according to package directions.
- Divide chicken between tortillas, top with cabbage and crema.
A printed recipe hides the chemical transformation that occurs when freshly grated citrus rind meets dairy fat. Bottled lime juice contains citric acid and preservatives that dull the brightness, whereas freshly grated lime rind releases essential oils directly into the mayonnaise and sour cream base. Mixing the crema thirty minutes before assembly allows these volatile aromatic compounds to fully saturate the lipids. Ground cumin and cayenne pepper require gentle heat in a dry skillet to release their fat-soluble flavor compounds before contacting the meat. Pre-cooked shredded chicken dries out rapidly under direct heat. Add two tablespoons of water to the skillet and cover with a tight-fitting lid for ninety seconds to steam the protein back to a succulent texture. Corn tortillas demand high heat to become pliable rather than brittle. Place each tortilla in a cast-iron skillet over medium-high heat for thirty seconds per side until light brown spots appear and the edges soften. Shredded cabbage contributes structural crunch that contrasts against the tender poultry. Test the cabbage for crispness by snapping a single rib between your fingers. If it bends without breaking, soak it in ice water for ten minutes to restore rigidity. Proper seasoning balances the acidity of the lime juice with the natural salinity of the cheese or salt used in the blend. Whisk the crema vigorously until it achieves a smooth, glossy emulsion before spooning it over the filling.
