Chef Daniel Tarasevich from Le Taco Cantina makes tacos with grilled Achiote chicken, Jicama slaw and tomatillio salsa.
Grilled Achiote Chicken Tacos
Cleaned chicken breast, 1.5 lb. cut into strips
Corn tortillas 8-12 ea
Achiote paste, 4 oz/wt
Fresh ginger, 2 oz/wt
Beer, 4 oz/fl
Lime juice, 1 oz/fl
Orange juice, 2 oz/fl
Combine all ingredients in blender, puree smooth, then use to marinade chicken breast for at least 2 hours.
While chicken is marinating,
Jicama, 4 oz/wt julienne
Daikon radish, 4 oz/wt julienne
Carrot, 2 oz/wt julienne
Red onion, 1/2 ea julienne
Thai basil leaves, 10 ea rough chopped
Cilantro, 1/2 bunch rough chopped
Mix all ingredients together in a mixing bowl, then drizzle with lime juice fish sauce, and olive oil.
Tomatillos, cleaned and cut in half 1#
Garlic cloves, 3 oz/wt
Yellow onion, rough chopped 3 oz/wt
Jalapenos, 2 ea
Avocado, 1 ea
Cilantro, 1 bunch
In a sauce pot, place tomatillos, garlic, onion, jalapenos, cover with water, and simmer until tender. Once tender, strain and reserve liquid. Puree in blender with the avocado and cilantro, using the reserved liquid to thin out as needed. Season with salt.
Now we are ready to grill the chicken.
Start by lightly salt and peppering chicken strips. Lightly oil grill, and grill chicken until cooked through.
Heat tortillas up on a griddle.
Tacos are now ready to assemble as follows from bottom to top: tortilla, chicken, tomatillo salsa, and topped with slaw.