Tuesday, September 15, 2009

California chicken tacos... 1 hour

the goods:

1 whole chicken, rinsed and patted dry
1 teaspoon cumin
flour tortillas
fresh cilantro, leaves torn
1 avocado, chopped
sour cream
1 lime, cut into wedges

Place cast iron skillet in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper. Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg, about 35 to 45 minutes.

Cover chicken loosely with foil and let rest 15 minutes. When chicken is cool enough to handle, shred meat into bite-size pieces.(This can all be done in advance.)

Place shredded chicken into a nonstick pan over medium-high and sprinkle with cumin, salt and pepper. Stir until heated through.

Fill tortillas with chicken, cilantro, avocado, salsa, and sour cream. Squeeze lime over taco and enjoy!

1 comment:

jamie said...

I made these tonight and they were yum!