August 23, 2014

Crunchy Cumin-Celery-Chicken Tacos with Tahini Dressing

I have been on the elimination diet so I've been getting creative with vegetables, and that influenced this twist on the classic "tacos dorados" of Central Mexico. For others on the elimination diet, this recipe can be consumed once corn is "challenged."

Taco Filling
4 small scallions, chopped (white part)
1 tbsp olive oil
1 stalk celery, minced
1.5 cups cooked chicken breast, chopped
2 tbsp. chicken broth or water
1/2 tsp. cumin powder
black pepper to taste
salt to taste

Taco filling
Cooking oil or olive oil (regular, not virgen or extra virgen)
10 corn tortillas (6" diameter)

1 tbsp natural tahini
dash of powdered ginger
dash of garlic powder
1 tbsp. preferred vinegar or lime juice
salt to taste
1 tbsp. natural yogurt (optional)

Thinly sliced lettuce and/or baby spinach

Saute the scallions and celery in the olive oil until transparent. Add the chicken, spices, broth or water, and stir until heated through. Remove from heat and set aside.

Prepare dressing and greens for topping in separate bowls, set aside.

Warm the tortillas just until flexible (flip once) on a hot griddle, keep warm in a stack inside a folded towel. Heat a cast iron or stainless steel large frying pan and add oil to about 1/4" deep, medium-high heat. Place a heaping tablespoon-full of filing inside a tortilla and fold in half. Make about 4-5 (as many as will fit side by side in the frying pan. When the oil is hot, place (carefully!) the folded tortillas in the pan, they should bubble and hiss slightly. When the bottom is light golden-brown (check with tongs), flip over gently, careful not to drop filling into the pan. When both sides are golden, place on a wire draining rack. Continue to fill and cook tacos in this way until all are done.

To assemble a finished taco, open a tortilla and place a small amount of garnish inside, and drizzle with dressing. Serve 2-3 per serving while hot.

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