Cilantro lime taco's- Nordstrom

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I've been enjoying Cilantro lime tacos when I am shopping at Nordstrom this Summer. These bright, flavorful and light tacos with a tangy vinaigrette are just the ticket for a light flavorful lunch. I looked up the recipe to share and wha la, I found it!! This is an easy-to-follow recipe that was developed by corporate chef, Michael Northern, and his small army of chefs. It is so delicious and perfect for a Summer dinner outdoors!

This recipe combines two ingredients that remind me of my time living in Mexico: cilantro and lime. The vinaigrette really takes these tacos to the next level—with a bold, well-balanced dressing that’s a little sweet, a little sour and a little spicy, it’s a recipe you’ll want to have in your arsenal.

The chicken is equally as tasty and moist thanks to the use of thigh meat. QFC, my local market, only had ground breast meat, so I opted to grind skinless thigh meat myself instead, to ensure that the chicken didn’t end up dry. I chopped the thighs into 1/2-inch pieces and put them into the freezer for about 20 minutes to firm slightly before pulsing in my food processor in two batches for about 15 seconds—just until it all looked nicely ground.

Cilantro Lime Chicken Tacos 

 Nordstrom Flavors Cookbook
(serves 4 to 6)

“When preparing this recipe, use both the stems and the leaves of the cilantro. And be sure to use the dressing within a few hours of preparation, as the flavor and the color diminish noticeably when held overnight.” —Nordstrom Corporate Chef, Michael Northern

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 canola oil
1/2 cup chopped fresh cilantro, patted dry with paper towels and firmly packed

 To make the cilantro lime vinaigrette, in a blender, combine the vinegar, lime juice, honey, garlic, chile and salt and process until smooth. With the machine running, add the oil in a thin, steady stream to form an emulsion. Add the cilantro and process until the vinaigrette is deep green with small flecks of cilantro. Taste and adjust the seasoning, then set aside.

Chicken Taco Filling
2 tablespoons canola oil
1 pound ground dark-meat chicken
1/2 cup chopped fresh cilantro
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 tablespoon soy sauce

12 taco shells
1/2 head romaine lettuce, finely shredded crosswise
4 plum tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1 cup)
1/3 cup finely chopped yellow bell pepper
1 cup crumbled queso fresco
Fresh cilantro sprigs for garnish

To make the chicken taco filling, in a large skillet over medium-high heat, heat the oil. Add the chicken, cilantro, garlic, salt and pepper and cook, stirring and breaking up any chunks with a wooden spatula, until the chicken shows no sign of pink (about 8 minutes). Reduce the heat to medium-low. Stir in the lime juice and soy sauce and cook until they are almost evaporated, about 1 minute. Remove from the heat.

 To assemble the tacos, divide the chicken mixture evenly among the taco shells. Top with the cheese then the lettuce and drizzle each taco with about 1 tablespoon of the vinaigrette. Sprinkle tomato and yellow pepper, and garnish with a cilantro sprig. Serve immediately, and pass the remaining vinaigrette around at the table.

c

So refreshing and light, I had mine with a Cucumber Martini! Perfect!!