Chicken Soft Tacos with Zesty Guacamole

I recently wrote a post about Solitude and mentioned that I was participating in a Winter Photography Challenge, you can find out more HERE. This week's challenge is capturing warmth. I don't know about you but finding warmth in the dead of winter is definitely a challenge. Many of us turn to food for warmth, comfort and satisfaction. Usually it's soup, chili or stew. I personally crave color and foods that aren't heavy. These Chicken Soft Tacos are perfect. They will warm you from your head down to your toes, depending on how many seeds you leave in the jalapeno that is.

This is one of my favorite recipes! These soft tacos are absolutely mouthwatering. They are so worth the effort, trust me. I'm happy that the Cookie Monster helped me make them this time :) With our soft tacos we had a Cilantro Lime Chickpea Salad. O my NELLY it was good! Talk about a satisfying, FULL of flavor salad, mmm mmm mmm. Head on over to Heather's Dish to get the full scoop on the salad. She lays the recipe out beautifully. I hope to depict the warmth of the dish in the picture and that it entices you to try it.

Chicken Soft Tacos with Zesty Guacamole (Click here for printable recipe)

Ingredients:
1 Tablespoon vegetable oil
3 cloves of garlic
1 small jalapeno pepper
1/2 cup packed cilantro 
1/2 cup freshly squeezed lime juice (about 2 limes)
1 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts
1 large white onion
2 ripe avocados
12 corn tortillas


Directions:
1.) In a food processor or blender puree cilantro, lime juice, salt, black pepper, garlic and jalapeno pepper. (The heat of a pepper is in the seeds so unless you like things really hot, slice the pepper in half and scrap the majority of the seeds out.)

2.) Place chicken in a shallow dish and spread only HALF the garlic mixture over all sides of the chicken. Leave the rest of the garlic mixture in the food processor or blender. You can marinate the chicken up to 1 day.


3.) Chop onion and heat 1 Tablespoon oil in large skillet over medium heat. Add onion and cook until golden but still slightly crunchy.


4.) Peel and pit avocados and put the flesh in the food processor with remaining garlic mixture and half the cooked onion. Pulse until desired consistency. Add more salt and pepper according to taste.

5.)  Use the same skillet you cooked the onions in and cook the chicken over medium heat. Discard any extra marinade. Brown chicken on one side for about 5 minutes then flip and finish cooking for 3 to 4 minutes. 


6.) Remove chicken to cutting board and allow to rest. Wrap tortillas in damp paper towels and warm them in the microwave for 1 minute.


7.) Shred chicken with 2 forks. Spread about a Tablespoon of the guacamole on a tortilla add a few onions and then some chicken.


If you want to save time then just shred up an already cooked rotisserie chicken. Place the chicken in a Ziploc bag with the marinade and then reheat the chicken in the microwave or a skillet.

I hope you'll try these delicious tacos you won't be disappointed!