Healthy Citrus & Herb marinated Chicken Tacos

9 Mar 07: Day 54
Today I made some great tasting healthy chicken tacos and decided to type it up and post it for everyone else to enjoy!





Ingredients For Tacos:
3 skinless, boneless chicken breasts (4 ounce each)
1 fresh jalapeno (stemmed and seeded)
7 cloves of garlic
1Tbs. ground black peppercorns (or ground pepper)
1Tbs. kosher salt
1 cup fresh cilantro (leaves and stems included)
8 Large Wheat tortillas or Vegetable Wraps
1 1/2 cups shredded Red Cabbage
1/2 cup shredded fat free cheddar cheese (optional)

Ingredients for Pico de Gallo:
2-3 fresh jalapenos (stemmed and seeded)
7 cloves of garlic
1Tbs. ground black peppercorns (or ground pepper)
1Tbs. kosher salt
1 cup fresh cilantro (leaves and stems included)

Ingredients for Cilantro-Lime Guacamole:
2 medium sized ripe avocados
2-3 Tbs. lime juice
1Tbs. ground coriander seeds
Pinch ground cumin
¾ tsp. kosher salt (for taste)

Instruction for Tacos
Serves 4-6
Step 1: Puree (in a food processor or blender) 1/3 cup of the orange juice, the jalapenos, garlic, pepper and salt then add the remaining 1/3 cup orange juice and cilantro and Puree until smooth.
Step 2: In a glass or ceramic dish pour marinade on chicken then cover and refrigerate for at least one hour.
Step 3: After heating oven to 350 F, bake the chicken (with marinade in the dish) for 45 to 60 minutes (until cooked and the chicken separates easily).
Step 4: Make the Cilantro-Lime Guacamole and the Pico De Gallo and refrigerate.
Step 5: Remove Chicken from marinade and let cool; when chicken has cooled, separate into bite-sized pieces. Use a strainer to filter the juices from the marinade.
Step 6: Heat skillet over medium heat; add chicken, strained marinade juice, and sauté until heated thru.
Step 7: Serve with heated Wheat tortillas (or vegetable wraps), Pico de Gallo, Guacamole and Red cabbage. Fat Free cheddar cheese can be added if you like.

Instruction for Guacamole
Step 1: Halve the avocados, pit them and scoop the flesh with a large spoon into a small mixing bowl.
Step 2: Sprinkle the lime juice over the avocados, add the salt, the coriander, and cumin, and use a wooden spoon to break up the avocados, stirring until they’re coarsely mashed, then stir in the cilantro.
Step 3: Taste and add more lime juice, cilantro, and salt as needed.

Instruction for Pico de Gallo
Step 1: Finely chop or pulse in a food processor the onion, cilantro, and chilies
Step 2: Finely chop 1½ ripe medium tomatoes
Step 3: Transfer to a bowl and stir in the tomatoes, season with salt and pepper