Cilantro and lime is a flavor combo that's commonly seen together. When combined as a pesto, you can be sure the flavor is refreshing and light! The pesto is simply made with cilantro leaves, toasted sliced almonds, asiago cheese, fresh garlic, salt, olive oil and a bit of chicken broth. Just like a traditional basil pesto, this version can be frozen, used as a dip, a spread, a sauce... whatever your favorite application is for pesto!
I tossed the cilantro lime pesto with some cooked chicken, then filled flour tortillas for a twist on chicken tacos. The pesto gave the chicken a bright and light flavor perfect for the warm spring and summer months. For the tacos, feel free to use whatever garnishes or additional toppings you wish. I topped our Cilantro Lime Chicken Tacos with sauteed bell peppers and onions, slices of ripe avocado,and shredded cheese.
Cilantro Lime Chicken Tacos
original Joelen recipe
original Joelen recipe
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
Cilantro Lime Pesto
recipe adapted from Food Network
1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth
Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.
23 comments:
I love the idea of freezing meat in its marinade so when you are ready to eat all you have to do is defrost. It seems like such a simple concept that I am shocked I never thoguht of it before.
These look delish!
These tacos look wonderful. Cilantro and lime is a marriage made in heaven! Now, if only I could get that freezer organized...
I made these and I have never loved anything so much in my life! Love Love Love! Thank you!
Looks yummy!
didn't turn out as yummy as I had hoped. way too much salt in the pesto! will make again with a few changes
Sorry it didn't come out as you homed Brianandbethany. Did you use table salt or kosher salt? If table salt, it would have come out saltier since the grains are finer... but if kosher salt, it should have been fine. I'll update the ingredient list to reflect kosher salt...
I'm a smidge confused... the pic looks like you mixed the chicken and the pesto together - then put it in the freezer. The instructions make it sound like you package them separately. The first comment makes it sound like you mix them together, then freeze, thaw and cook. Which one? LOL
Erica, I tossed the defrosted cooked chicken with defrosted pesto by adding the pesto inside the bag of cooked chicken... then I heated both together before filling tacos. (See last line of the freezer instructions above).The picture above reflects the defrosted pesto and chicken combined in a freezer bag just before I heated it up.
This is phenomenal! I snacked on the pesto straight out of the food processor with corn chips. Soooooo good!
Just found this and it sounds amazing! Fixing it tonight! :)
blessings,
tonyad
Hi! Found this last week and pinned it. Made it tonight! How fabulous, fast, AND delish!
My 3.5 year old said it was so yummy (even though it was green) and asked for seconds :)
Thanks so much!
Elizabeth
I think that I might try this with some shredded chicken instead of cubes of chicken. It sounds yummy!!! Can't wait to try it :)
I am making these tonight but using leftover turkey from Thanksgiving yesterday instead of the chicken. (Always looking for ways to use up leftover turkey!)
I wonder if I can do this all in the slow cooker...?
Kelly, if you wanted to utilize a slow cooker, I would slow roast your chicken in the slow cooker, cool and then remove the chicken from the bone. Toss the chicken with the cilantro lime pesto and fill your tacos. Another alternative is to use a cooked rotisserie chicken from the grocery store, remove from the bone and toss with the pesto. Hope this helps!
Joelen,
What is the best way to defrost the freezer meals. Sometimes I defrost in the microwave(cause that's the fastest way to defrost) and it ends up partially cooked and the texture changes. I've thawed food in the container or ziploc in a bowl of warm water on the counter. I've also put the frozen food in the refrigerator to thaw the day before we eat it. Any helpful ideas wood be greatly appreciated. Thank you!
Could this be done using a fish of some kind?? Just asking?
I used the pesto with shrimp stirfry and quinoa tonight and it was delicious!
Just made this for dinner tonight! it was excellent and the hubby & toddler loved it. I think this would taste great on fish tacos too. Thanks for sharing!
How many servings does the pesto make with the amounts that you listed?
I made this today and found it to be a bit garlicky and added an avocado to the mix to take some of the garlic kick out..it was super yummy. I was also wondering how many servings the pesto made. I will probably take the garlic down to two tablespoons next time! Thanks!
Have You ever made Wings with the pesto mixture? I've been looking for a chili & lime mix for wings. Will have to give this a try. Thanks
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