Skillet Chicken with Jalapeño-Lime Sauce for Soft Tacos
Servings: 4 (2 soft tacos per person)
Preparation Time: 25–30 minutes
- 6 chicken tenderloins
- 1 tablespoon coconut oil
- 1/4 cup onion, diced
- 3 garlic cloves, minced
- 1 whole jalapeño pepper, grated
- 1 cup chicken broth*
- 1 large lime, zested and juiced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne pepper
- 1/3 cup heavy cream
- salt and pepper, to taste
Season the chicken tenderloins with salt and pepper on both sides.
On medium heat, melt the coconut oil in a large skillet. Once the skillet is hot, add the chicken. Sear the chicken for approximately 5 minutes per side, and then remove from the skillet. Set aside.
Add onions, garlic, and grated jalapeño to the skillet. Sauté for 2–3 minutes to soften. Then add the chicken broth, lime juice, lime zest, chopped cilantro, paprika, and cayenne pepper. Stir the mixture, and then add the chicken breasts back to the skillet. Simmer the chicken in the sauce for 7–8 minutes, turning the chicken once or twice in this process.
Simmer the chicken in the sauce for 7–8 minutes, turning the chicken once or twice. Then stir in the heavy cream and salt and pepper to taste. Simmer another 1–2 minutes. Remove from the heat and shred the chicken.
Serve shredded chicken on warm corn tortillas with sour cream, slices of lime, fresh salsa, and ripe pineapple.
Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!
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