Grilled Chicken Tacos With Avocado Crema Food

GRILLED CHICKEN TACOS

Steps:

• Prepare a grill for medium heat.
• Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
• Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
• Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

GRILLED CHICKEN TACOS WITH AVOCADO CREMA

Steps:

• In a small bowl mix together 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and chili powder. Sprinkle cumin mixture over chicken and massage well.
• Preheat grill on medium-high. Lightly brushed grill with oil. Place chicken on grill and cook for 5 minutes. Flip chicken and cook for 5 minutes more. Continue to flip chicken in 5-minute increments until internal temperature is 165 degrees F, about 20 minutes. Transfer to a clean, medium-sized mixing bowl and cover loosely with foil.
• In a medium mixing bowl add 1 chopped avocado, mayonnaise, zest of 1 lime, 1 tablespoon lime juice, and cilantro; mash together using a fork and whisk until smooth. Remove foil from chicken and shred into bite-size pieces using 2 forks.
• Warm tortillas in a dry skillet. Transfer to a clean kitchen towel and wrap to keep warm. Continue to warm remaining tortillas. Assemble tacos; in each tortilla layer shredded cabbage, chicken, pico de gallo, remaining avocado cut into slices, chopped jalapeños, and cilantro. Serve with remaining limes cut into wedges and side of avocado-cilantro crema.

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA

Steps:

• Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
• Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
• Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
• Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.