Soft Tacos with Spicy Lime Chicken
Put some spice in your weeknight dinner with this flavorful dish!
1 ¼ pounds boneless, skinless chicken breasts
4 large flour tortillas
16 ounce can of refried beans or mashed black beans
juice if 1 lime
1 teaspoon garlic powder
1 teaspoon hot sauce
1 ½ cups shredded mozzarella cheese
freshly ground black pepper
shredded carrots and cabbage
3 tablespoons mayonnaise
½ teaspoon scumin
1 avocado, sliced
2 tablespoons chopped fresh cilantro
Boil the chicken in a large saucepan of boiling water for 10 minutes. It should register @165 degrees on a meat thermometer. Alternately, you may roast the chicken or use left over rotisserie chicken.
Shred the chicken into pieces with 2 forks. Return it to the pan it cooked in.
In a medium saucepan, heat refried bean, lime juice, garlic powder, hot sauce and cheese. Stir until the mixture is hot and the cheese has melted.
Season with salt and pepper.
Mix together the mayonnaise and cumin.
Season with pepper.
Add the shredded carrots and cabbage and mix well.
Add the refried bean mixture to the shredded chicken and toss well. Transfer to a serving bowl.
Serve the tacos with the coleslaw, chicken, diced tomatoes, avocado and cilantro.
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk or water (2% is fine)
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don’t want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. You may need to dust the rolling pin with flour. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.
Once you get a rhythm going, you can roll out a tortilla, put it on to cook and, while it cooks, roll out your next tortilla. Be sure to rewrap your fresh tortillas each time you add another to the stack.
You can substitute one cup of whole wheat flour for one cup of the all-purpose flour.