In celebration of Flag Day, a feast with chicken tacos is definitely apropos. This recipe is easy to make and can be doubled or tripled if you have lots of guests. Once you have set the table with the tortillas, salsa, and chicken filling, you have dinner. Additional condiments can include guacamole, grated Monterey jack cheese, hot sauce and shredded lettuce. This feeds about four people.
Chicken filling:
2 boneless and skinless chicken breasts cut into small finger-sized strips (double this if you are feeding heavy eaters)
Marinade:
Juice of one lime (or two tablespoons)
1 finely minced garlic clove
1 tsp dried oregano
½ teaspoon cayenne pepper (more if you like it hotter)
1 teaspoon chili powder
½ teaspoon ground cumin
2 tablespoons of oil
1 teaspoon salt
Mango salsa:
One large fresh mango or two small ones, peeled and cut into small dice
1/2 red bell pepper, cut into very small dice
½ cup sweet onion, such as Walla Walla, diced
½ cup finely minced cilantro
1 jalapeno or serrano pepper, minced
Juice of two limes (more or less, depending upon how juicy they are)
Salt to taste
One dozen corn tortillas
Directions:
Mix the marinade and taste for seasoning. Add the chicken fingers 30 minutes before cooking. Don’t marinate too long or the chicken will get mushy.
Make the salsa.
Good mangos can sometimes be difficult to find in our local stores. If your mango tastes musky, toss it and make a different salsa or use a commercial one. Be best!
Mix all ingredients in a small bowl and taste for fair and balanced seasoning, adding more salt or cayenne pepper to taste. Cover with plastic wrap and chill in refrigerator until ready to serve.
Chicken filling
Heat a cast-iron fry pan or stir-fry pan with 2 tablespoons of cooking oil. When the oil is hot, add the little chicken fingers and stir-fry until just cooked through. Place chicken into a serving bowl.
Taco shells
Heat about half an inch of neutral oil in a medium fry pan. When hot, carefully place a corn tortilla into the pan and cook until it begins to soften and bubble. Turn the tortilla over and with a metal spatula or two wooden spoons, fold it over and cook until crisp, turning until it holds its shape. Place open side down onto paper towels and repeat with the other tortillas. If you have extra tortillas, cut them into wedges and fry them to dip into the guacamole.
Set the table with the chicken strips, salsa, fried tortillas, guacamole, melting iceberg lettuce, and other condiments. Let your guests put their tacos together. If you can afford the tariffs, serve with Mexican beer or margaritas. If not, there is always ICE water or Diet Coke.
• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a cookbook. Cooking For Pleasure appears every other week in Capital City Weekly.
Ingredients for a mango taco. (Photo courtesy of Patricia Schied)
Salsa ingredients. (Photo courtesy of Patricia Schied)
