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Food & Recipes

Foodie 411

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Charred Tomato & Chicken Tacos

This Recipe Is:

WebMD Recipe from EatingWell.com

Charring tomatoes in a cast-iron skillet yields smoky results.

Ingredients

Prep: 10 minutes | Cook: 25 minutes | Total Time: 35 minutes

1 pound
ripe plum tomatoes, cored, (about 4-5)
2 teaspoons
extra-virgin olive oil, divided
1 pound
boneless skinless chicken breast, trimmed and cut into 1-inch chunks
1 large
white onion, finely chopped (about 1 1/2 cups)
2 cloves
garlic, very finely chopped
2
jalapeno peppers, seeded and very finely chopped
2 tablespoons
lime juice
2 tablespoons
fresh cilantro, chopped
4
scallions, chopped
12
corn tortillas, warmed (see Tip)
1/4 cup
reduced-fat sour cream, for garnish
2
limes, cut into quarters
salt & freshly ground pepper

Instructions

Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.