Wednesday, May 25, 2011
For my birthday, my dear friend and I went to a fabulous restaurant in Ottawa - the Sidedoor Restaurant. We had these amazing tacos that were like nothing I had ever eaten. Why? The tacos had both Asian and Mexican inspired flavours, and the combination worked really well together. Of course, I had to recreate these delicious tacos at home. Unfortunately, I'm not a very good meal planner, so a month passed before I was organized enough to be able to attempt the recreation. I needed plenty of time since I wanted to make slow cooked chicken, infused with flavours typical of a stirfry. But, slow cooked chicken required me to actually think about making the tacos the night beforehand. While I'm definitely someone who thinks about what to make for dinner while I'm eating lunch, it is much harder for me to think about tomorrow night's dinner tonight. Anyways, the slow cooker, as always, turned out moist and flavourful chicken.
Even though I had been raving about these tacos, N remained skeptical until he actually had a bite. The tacos were just as tasty as at the restaurant and surprisingly easy to recreate.
Asian Fusion Tacos
Makes 2-4 servings (depending on if you have a hungry boy in your house!)
Cook time: 5-6 hours
2 boneless, skinless chicken breasts
1/3 cup chicken broth
1/3 cup soy sauce
4 cloves garlic, minced
2 inches fresh ginger, minced (about 1-1/2 tablespoons)
2 tablespoons brown sugar
1 tablespoon honey
1/2 teaspoon red pepper flakes
1/2 tablespoon fresh lime juice
Turn the slow cooker onto the low setting. Place the chicken breasts in the slow cooker.
Whisk the marinade ingredients together and pour the marinade over the chicken breasts. Allow the chicken to cook for 5-6 hours. If you are at home, flip the chicken over at least once, but if you can't do this, don't despair.
Once the chicken is cooked, shred it with two forks and let it rest in the liquid while you finish prepping the rest of the taco ingredients.
Chunky Tomatillo Salsa
Makes roughly 1-1/2 cups of salsa
5 tomatillos, husked and cut into small chunks
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon sugar
1 clove garlic, minced
1/2 jalapeño, minced
1/4 teaspoon salt
Mix the ingredients together in a medium sized bowl.
To assemble the tacos, have these other ingredients on hand:
Corn tortillas (I cut mine into smaller rounds)
Pickled jalapeños (1-2 slices per taco)