Cilantro Lime Chicken Tacos

From inthekitchenwithkath.com

(Adapted from Chef Michael Northern’s recipe in Nordstrom Flavors and on The Thread, a Nordstrom blog)

Serves 4 – 6

When chopping the cilantro, there is no need to first painstakingly remove the leaves from the stems. Cut the bottom part that is mostly stems off of the bunch and then just chop the remaining stems with the leaves.

Cilantro Lime Vinaigrette

3 tablespoons seasoned rice vinegar

2 tablespoons fresh lime juice

1 tablespoon honey

1 small clove garlic, minced

1 teaspoon minced chipotle chile in adobo sauce

Pinch of kosher salt

1/3 cup plus 1 tablespoon light olive oil (or canola oil)

½ cup chopped fresh cilantro

Chicken Taco Filling

2 tablespoons light olive oil (or canola oil)

1 pound ground dark-meat chicken (turkey can be substituted)

½ cup chopped fresh cilantro

2 cloves garlic, minced

1½ teaspoons kosher salt (if using table salt, reduce to ¾ teaspoon)

½ teaspoon freshly ground black pepper

2 tablespoons lime juice

1 tablespoon soy sauce (use wheat free tamari for gluten free)

Tortillas and toppings

12 corn tortillas

½ head romaine or iceberg lettuce, finely shredded crosswise

4 plum tomatoes, cored, seeded, and cut into ½-inch dice (about 1 cup)

1/3 cup finely chopped yellow bell pepper

1 cup crumbled queso fresco

Fresh cilantro springs for garnish

1. In a blender or mini food processor, blend the first 6 ingredients for the vinaigrette.

2. With the blender or food processor running, slowly add the oil in a steady stream so the vinaigrette is emulsified.

3. Add the ½ cup cilantro to the vinaigrette and process until it is well blended with just a few small flecks of cilantro. Pour into a bowl and set aside.

4. For the chicken filling, heat the 2 tablespoons of oil in a large skillet. Add the chicken, ½ cup cilantro, garlic, salt, and pepper to the skillet. Cook, stirring and breaking up the meat as it cooks.

5. When the chicken is fully cooked (It takes 7 – 8 minutes.), add the lime juice and soy sauce. Stir well and cook until the juice and soy sauce are almost evaporated, about 1 minute. Remove the pan from the heat.

6. Using your favorite method, warm the corn tortillas. (I like to heat them 2 or 3 at a time in a dry cast iron skillet for about 20 seconds on each side. I wrap them in foil as I finish each batch to keep them warm.)

7. To assemble the tacos, put some chicken filling in each tortilla; top with some lettuce and then add about 1 tablespoon of the vinaigrette. Add some tomato and yellow pepper, some cheese, and a cilantro sprig. Offer the extra vinaigrette at the table for serving.