4plum tomatoes, cored, seeded, and cut into ½-inch dice (about 1 cup)
1/3cupfinely chopped yellow bell pepper, or any color
1cupcrumbled garlic feta
Fresh cilantro sprigs for garnish
Cilantro Lime Vinaigrette:
3Tablespoonsseasoned rice vinegar
2Tablespoonsfresh lime juice
1Tablespoonhoney
1small clove garlic, minced
1teaspoonminced chipotle chile in adobo sauce, see Note
pinchkosher salt
1/3cupcanola oil
½cupchopped fresh cilantro
Chicken Taco Filling:
2Tablespoonscanola oil
1lbground chicken, don't use all breast meat or it will be too dry
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
2clovesgarlic, minced
½cupchopped fresh cilantro
2Tablespoonsfresh lime juice
1Tablespoonsoy sauce
Instructions
In a bowl, add the lettuce, tomatoes, bell pepper and feta. Set aside.
For the vinaigrette: Place all of the ingredients in the blender and process until smooth.
For the filling: In a skillet, heat oil over medium heat and add the chicken. Cook until done. Add the salt, pepper, garlic, lime juice, cilantro, and soy sauce and cook an additional minute.
To assemble: Fill each tortilla with chicken and top with some dressing. Add some of the lettuce mixture on top. Enjoy.
Notes
The remainder of the chipotle peppers in adobe sauce can be frozen to use in another recipe.Source: from Laura, a reader of this blog. The only changes I made were to add a little less salt to the meat and a little less oil to the dressing.