Looking for the perfect way to use up any leftover chicken from your 4th of July BBQ? This one will also get you out of a hot kitchen and put dinner on the table quickly. No leftovers? A rotisserie chicken from the store works well. You could also saute or grill a few boneless chicken breasts or thighs and give them the same treatment. Any way you choose, this is quick and easy.

Lime Garlic Chicken Tacos

The recipe is simple but toasting the tortillas directly over the gas burner on your range, or on the grill, or even on a grill pan, makes a huge difference. That toasty and roasted flavor adds something special, as does the cilantro and lime crema.

Ingredients:

• 1 lemon
• 2 limes
• 1-2 tablespoons finely minced jalapeno
• 2 garlic cloves, finely grated or minced
• 2 avocados, peeled and pits removed, diced or sliced (sprinkle with a little lime or lemon juice to keep them from turning brown)
• 16 cherry tomatoes, cut in half or quartered (or some jarred tomato salsa)
• 6 cups of leftover chicken
• 2 – 3 tablespoons of neutral oil
• 12 corn tortillas
• 6 oz of cheese (Cotija, feta, cheddar, Monterey jack, or other) shredded or crumbled
• 4 tablespoons chopped cilantro for garnish
• Cilantro and lime crema

See the previous post for the cilantro and lime crema.

Cilantro Lime Crema

If you don’t have any leftover chicken on hand either – saute 2 large cubed boneless chicken breasts or 5 cubed boneless thighs in the oil until cooked through. Remove the pan from the heat and proceed with the recipe.

Or, brush with oil and place the whole breasts or thighs directly on the BBQ. When cooked, remove from the heat, slice and proceed with the recipe.

Method:

1. Prepare the lime and cilantro crema.
2. Juice the lemon and limes, place in a small bowl with the minced garlic and jalapeno. Set aside until ready to use.
3. Place a skillet over medium heat, add the oil. When the oil is hot add the leftover chicken, cook until heated through.
4. While the chicken cooks, toast the tortillas over a cooktop burner, grill top or grill pan. Use tongs to turn so you toast both sides.
5. When the chicken is heated, toss with the lime/lemon juice mixture, salt and pepper.
6. Stuff the tortillas with chicken, avocado, tomato, and cheese. Garnish with the crema and cilantro.

I bet the folks over at Fiesta Friday would find this useful. It’s Fiesta Friday #438, a virtual (can you believe how many things are still virtual!?) blogging party that predates Covid. Angie hosts the party and I am this weeks cohost.

Click on the Fiesta Friday link to find ideas for celebrating the 4th, decorating your home, or keeping the kids busy with crafts now that school is out.