Peruvian-style Chicken Taco Filling
Prep time: 30 minutes
View all the recipes from the 2012 annual meeting »
Ingredients
PreparationIngredients
- 2 tablespoons olive oil, divided Add to list
- 2 pounds organic chicken thighs, thinly sliced Add to list
- 1 red onion, cut in half and thinly sliced Add to list
- 1 clove garlic, peeled and crushed Add to list
- 1 tomato, diced Add to list
- 1 teaspoon tamari Add to list
- 1 tablespoon red wine vinegar Add to list
- 1 tablespoon agave syrup Add to list
- 1/2 teaspoon cumin seeds, toasted and ground Add to list
- 1/2 cup chopped cilantro Add to list
- Salt and black pepper, to taste Add to list
- 12 corn or flour tortillas, slightly heated Add to list
- Your favorite taco toppings: cilantro, avocado, shredded cabbage, tomato, lime juice, sour cream, etc. Add to list
Preparation
Preheat a large stainless or cast-iron skillet over medium-high heat. Place 1 tablespoon of the olive oil in a hot pan and add chicken and sauté to desired doneness (5 to 8 minutes).
Remove from pan and add remaining 1 tablespoon olive oil to pan and add red onion, garlic, tomato and sauté until onion is soft (3 to 4 minutes). Return meat to pan and add tamari, vinegar, agave, cumin and cook for 1 more minute. Add cilantro, salt and pepper.
Serve with warm tortillas and your favorite toppings.
Source: Recipe adapted by Blake Caldwell, PCC Deli
2012 PCC annual meeting dinner
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.