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It's Taco time! We're learning tips and tricks from the best: Chef Michael Brannock is with us from Streetlight Taco in Tampa, who were recently awarded a coveted 'Bib Gourmand' from the Michelin Guide. He's sharing his guide to a DIY Taco night, making Grilled Chicken Tacos, with guacamole and salsa made from scratch, plus a crunchy cabbage side with a homemade 'Mazatlan Vinaigrette'.
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Mazatlan Vinaigrette
Ingredients
- ¾ cup lime juice
- 1 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp salt
- ½ tsp black pepper
- 1 tsp granulated garlic
- ½ tsp Mexican oregano
Directions
- Combine lime juice, apple cider vinegar, Dijon mustard, salt, black pepper, granulated garlic, and Mexican oregano in mixing bowl using wire whisk.
- Refrigerate finished vinaigrette.
Grilled Chicken Marinade
Ingredients
- 1 cup Mazatlan vinaigrette (see recipe above)
- 1 cup guajillo adobo
- ¼ cup Worcestershire sauce
- ¼ cup orange juice
- 1 tsp Mexican oregano
- 1 tbsp chipotle adobo
- 1 tbsp Knorr chicken base
Directions
- In blender, combine Mazatlan vinaigrette, guajillo adobo, Worcestershire sauce, orange juice, Mexican oregano, chipotle adobo, and Knorr chicken base.
- Blend until smooth. Refrigerate marinade if not using immediately.
Grilled Chicken
Ingredients
- boneless, skinless chicken thighs (as needed)
- Grilled Chicken Marinade (1 tbsp per thigh, or enough to cover- see recipe above)
Directions
- Marinate chicken thighs in prepared marinade for 4-6 hours.
- Oil or spray grill or grill pan.
- Cook chicken over medium-high heat until done.
- Let chicken rest before dicing.
Salsa Roja
Ingredients
- 8 Roma tomatoes
- 4 garlic cloves
- ½ yellow onion
- 1 arbol pepper
- 3 guajillo peppers, deseeded, destemmed, toasted
- 2 quarts water
- 2 tsp salt (plus more to taste)
Directions
- In small pot, combine Roma tomatoes, garlic cloves, yellow onion, arbol pepper, and guajillo peppers with water.
- Bring to boil, then reduce to simmer for 15-20 minutes, adding water if necessary.
- Once chile peppers have softened, puree all ingredients in blender. Taste and adjust salt as needed.
Guacamole
Ingredients
- 3 avocados
- 2 tbsp lime juice
- 1 tsp cilantro, chopped
- 1 tsp red onion, finely diced
- ½ tsp salt
- 1 tsp jalapeno, minced
Directions
- Cut, deseed, and scoop out avocados into small bowl.
- Add lime juice and salt, then smash with fork, leaving it somewhat chunky.
- Stir in red onion, cilantro, and jalapeno.
Grilled Chicken Tacos
Ingredients
- corn tortillas
- guacamole (see recipe above)
- grilled chicken (see recipe above), diced
- cilantro & onion (if desired)
- salsa roja (see recipe above)
Directions
- Spread guacamole across center of corn tortilla.
- Add diced grilled chicken on top of guacamole.
- If desired, top with cilantro and onion. Drizzle salsa roja across all ingredients.
Cabbage Side Dish
Ingredients
- 4 cups shredded green cabbage
- 2-3 tbsp Mazatlan vinaigrette (as desired, see recipe above)
- ¼ cup cilantro, chopped
- ¼ cup yellow onion, diced
- 1 tbsp chives, chopped
- 1 tbsp mint, chopped
Directions
- Clean and core cabbage before shredding as finely as possible.
- Combine shredded cabbage with other ingredients in mixing bowl. Toss everything together using tongs.
- Serve alongside tacos.
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