Friday, 19 May 2017

Los Cabos Chicken Tacos

This is a recipe from the restaurant "Earls". I have ordered and enjoyed these tacos many times and I was quite happy to see the recipe in their new cookbook. First you heat up the tortilla in a frying pan, top with some grated cheddar, then load on the chicken, avocado corn salsa, cabbage slaw and then some sriracha mayo, jalapenos and a squirt of lime juice. Oh so good!!  The chicken is poached in a flavouful liquid so the chicken is so moist and tasty. I use flour tortillas instead of corn but you can decide. I know this recipe looks daunting but it is really easy and so worth it. We had leftovers and we ate it the next day just make sure you place the plastic wrap right on top of the leftover avocado so it doesn't discolour too much.


12 small flour or corn tortillas ( about 6 inches)
1 Tablespoon vegetable oil
1-2 Cups cheddar cheese (grated)
Lime for serving
1 peeled, seeded and sliced jalapeno for garnish (optional)
Sriracha mayo
Tomato poached chicken (recipe and ingredients below)
Spice rub for chicken (recipe and ingredients below)
Avocado corn salsa (recipe and ingredients below)
Cabbage slaw (recipe and ingredients below)

Tomato Poached Chicken:

1 pound (450 grams) boneless skinless chicken breasts
1 28oz can crushed tomatoes (about 3 1/2 Cups)
1 ½ Cups water
1 peeled and quartered red onion
¼ cup smashed garlic cloves
1 quartered lime
1 serrano pepper
1 Tablespoon salt
1 teaspoon black pepper
1 Tablespoon hot sauce
3 Tablespoons spice rub (recipe below) 1 tablespoon for chicken and 2 tablespoons for the poaching liquid.

Spice Rub for Chicken: Makes ⅔ Cup

3 Tablespoons ground black pepper
2 Tablespoons ground cumin
2 Tablespoons salt
2 Tablespoons chili powder
1 Tablespoon dried oregano

Combine all the spices together and store in a sealed container.


In a bowl toss together 1 tablespoon of spice rub and the chicken breasts. Allow to marinate for at least 20 minutes or longer to permeate the chicken.
In a large pot add the crushed tomatoes, water, onion, garlic, lime, Serrano pepper, 2 tablespoons of the spice rub and salt and pepper.
Bring this mixture to a simmer.
Add the chicken and submerge into the simmering sauce.
Cook uncovered, for twenty minutes.
Check the largest piece of chicken to ensure it is completely cooked. The chicken should be 160 degrees.
Once cooked remove from heat. Transfer the chicken to a platter and allow to cool so you can slice into ¼ inch slices. Toss the sliced chicken with some of the tomato poaching liquid and hot sauce. Set aside.

Avocado Corn Salsa

2 pitted and peeled avocados, cut into medium dice
1/ 2 cup corn kernels
2 Tablespoons chopped green onions
2 Tablespoons chopped cilantro
1 ½ Tablespoon lime juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander

Combine all the ingredients in a bowl. Place plastic wrap right on top of the salsa to prevent the avocado from browning. Place in fridge until ready to use.

Cabbage Slaw

1 cup fine chopped green cabbage
1 Cup fine chopped green leaf lettuce
¼ Cup chopped cilantro
1 Tablespoon lime juice
1 teaspoon honey
¼ teaspoon salt

Combine lime juice, honey and salt in a bowl. Toss the cabbage and lettuce with the dressing.

Assembling the Tacos

Pre-heat a non-stick pan or griddle over medium-low heat
Brush both sides of the tortillas with a little vegetable oil and heat in pan or griddle until pliable, approximately 1-20 seconds per side.
Sprinkle some cheese on the tortilla and allow the cheese to melt.
Transfer tortilla to a plate and top with some chicken, avocado corn salsa, cabbage slaw.
Drizzle with some sriracha mayonnaise and sliced jalapeno.
Serve with a slice of lime.

Make the spice rub and rub all over the chicken. Allow to marinate into the chicken for about 20 minutes.

Combine all the chicken poaching ingredients into a large pot. Bring to a simmer and add the chicken breasts and submerge them into the liquid. Simmer until cooked through, about 20 minutes or  thermometer registers 160 degrees in the thickest chicken breast. 

Remove the chicken from the poaching liquid and allow to cool for a few minutes.

Slice the chicken.

Place the sliced chicken into a container and add some of the poaching liquid to the chicken. This will add flavour and keep chicken moist. Add a little hot sauce if you want as well.

Make the avocado corn salsa. 

In a small bowl combine the lime juice, honey and salt together.

Sprinkle the dressing over the cabbage and lettuce. Toss gently.

Brush both sides of tortillas with a little vegetable oil. Heat both sides over medium-low heat about 15-20 seconds per side. 

Top with some grated cheese. Remove tortilla off heat and onto a plate once the cheese melts.

Top with some chicken.

Then top with the avocado corn salsa.

Then sprinkle the cabbage slaw over the avocado and drizzle with the sriracha mayo.

Serve with a slice of lime and you can sprinkle with sliced jalapenos if you like some heat.

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