Ingredients for Chicken Tacos With Charred Tomatoes
- Plum Tomatoes
- Chicken Breasts
- salt and pepper to taste
- Black Pepper
- Canola Oil
- White Onion
- Garlic Clove
- Jalapeno Pepper
- 2 tablespoons lime juice
- Fresh Cilantro
- 2 scallions, thinly sliced
- Corn Tortillas
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How to Make Chicken Tacos With Charred Tomatoes
- Preheat a large cast iron skillet or heavy-bottomed skillet over high heat until very hot.
- Add Roma tomatoes and cook, turning occasionally with tongs, until charred on all sides, about 8-10 minutes.
- Transfer tomatoes to a plate to cool slightly.
- Once cool enough to handle, cut tomatoes in half crosswise.
- Squeeze to discard seeds and remove cores.
- Chop the remaining pulp and skin.
- In a bowl, toss the chicken cubes with salt, pepper, chili powder, cumin, and smoked paprika.
- Add 1 teaspoon of olive oil to the skillet and heat over high heat until very hot.
- Add chicken and cook, stirring occasionally, until browned and no longer pink in the middle, about 3-5 minutes.
- Transfer chicken to a plate.
- Reduce heat to medium and add the remaining 1 teaspoon of olive oil.
- Add onion and cook, stirring, until softened, about 2 minutes.
- Add garlic and jalapeño (if using) and cook, stirring, until fragrant, about 30 seconds.
- Add lime juice, charred tomatoes, and cooked chicken to the skillet.
- Cook, stirring, until heated through, 1-2 minutes.
- Stir in cilantro and scallions.
- Warm tortillas according to package directions.
- Divide the chicken mixture among the tortillas.
- Serve immediately with lime wedges and reduced-fat sour cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
18g
Carbs
13g
