I know that it is all about Christmas Cookies and boozy punch right now, but you know sometimes when you are on sugar and bourbon overload, you just need something savory? Maybe a little fresh and dare I say “bright?!”
Like these amazingly flavorful Cilantro Pesto Chicken Tacos! Because of the red and green color, Pia calls them Christmas Tacos- so there you go! Still seasonal, but a good balance to the baked goods.
I also love how easy these are. Even if you don’t really want to cook- you can just pick up a rotisserie chicken and bam! 20 minutes later, you have tacos!
Kind of an unusual note- I added some baked potato to the cooked shredded chicken and I love the extra texture.
I love to pile on the avocado and soft buttery lettuce and then a sprinkle of juicy, bright pomegranate seeds that make the tacos pop!
So, in the chaos of the season, this is a really easy and delicious family dinner that you can throw together in a snap.
- Cilantro Pesto:
- 2 cloves garlic
- 2 cups fresh cilantro, roughly chopped
- ⅓ cup toasted slivered almonds
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- Kosher salt
- Cilantro Pesto Chicken mixture:
- 4 cups shredded cooked chicken
- 1 large baked potato, skin removed and lightly mashed
- 2 green onions, thinly sliced white and green parts
- For the Tacos:
- 12 tortillas
- 12 leaves of butter lettuce
- 1 large avocado, sliced into 12 slices
- ½ cup pomegranate seeds
- In the jar of a blender, add the garlic, cilantro, almonds and lemon juice and pulse. Then turn it on and stream in the olive oil and let the pesto get well combined. It shouldn’t be smooth, a little chunky is ok! Season to taste with kosher salt.
- In a large bowl, add the shredded chicken, baked potato and green onions and toss it with the cilantro pesto. Season to taste with kosher salt. Set aside.
- Heat the tortillas in a dry pan over high heat, or briefly heat over an open gas flame using kitchen tongs. Store the hot, slightly charred tortillas in a piece of tin foil to keep hot.
- To assemble the tacos. Add a butter lettuce leaf to the inside of the taco shell and then add one slice of avocado and a couple spoonfuls of the cilantro chicken mixture. Top with a sprinkle of pomegranate seeds and serve immediately.
These look delicious!
Is there a substitute for the potato? I can’t eat nightshades – so potatoes are out!
Thanks!
Absolutely! You could omit completely or add cooked squash instead!
Nice combo, made these today, only didn’t have pomegranate so used lime, next time might try cranberries because I do agree that sweet sour burst would have made it perfect!
The cilantro pesto itself will be a regular on my menu….! Delicious with bread!