Garden-Inspired Recipes & Cooking

Grilled Chicken Tacos Topped with Arugula and Romesco Salsa

A taco favorite that is almost on a weekly rotation at the office.  Fresh, seasonal, and healthy.  The smoky flavor of the romesco salsa mixed with the charred chicken and fresh arugula makes this a well-balanced winning combination. (An added bonus is knowing how nutritious arugula and fresh herbs are and how easy they are to grow with Gardenuity.)

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Grilled Chicken Tacos Topped with Arugula and Romesco Salsa

Recipe by GardenuityCourse: MainCuisine: MexicanDifficulty: Medium
Servings

10

servings
Prep time

2

hours

30

minutes
Cooking time

10

minutes

Recipe Provided By: Madison Letier

Ingredients

  • Romesco Salsa

  • 3 medium-size red bell peppers

  • 2 fresh tomatoes

  • 1 jalapeno

  • ¾ cup toasted pecan halves

  • ½ bunch fresh cilantro or Italian parsley

  • 2 large garlic cloves

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons red wine vinegar

  • 1 tablespoon smoked paprika

  • ½ teaspoon chili powder pepper

  • ½ cup extra-virgin olive oil

  • 1 tablespoon salt

  • The Chicken

  • 4 Chicken breasts

  • 2 teaspoons kosher salt

  • The Toppings

  • Avocado

  • Cheese

  • Arugula

  • Fresh Lime

  • The Tortillas

  • The tacos can be served in flour or corn tortillas or in your favorite crispy taco shell.

Directions

  • Romesco Salsa
  • Preheat the oven to broil with your oven rack positioned close to the heat. Place the bell peppers, jalapeno, and tomatoes on a baking sheet and broil, turning a couple of times until charred on all sides.
  • Transfer charred peppers and jalapeno to a bowl and cover with a plastic wrap for 30 minutes to help with the pepper skin removal.
  • Remove the skin from the tomato, quarter, and set aside. Remove the skin of the peppers.
  • Place the peppers, tomato, pecans, cilantro, garlic, lemon juice, vinegar, paprika, and chili powder in a blender and blend until smooth. Slowly add the oil and mix until smooth, stir in salt.
  • Romesco Salsa can be make and stored in the refrigerator up to five days.
  • Chicken Marinade
  • Place your chicken breasts in a bowl and cover with Romesco Salsa as a marinade for at least 1-2 hours.
  • Grilling The Chicken
  • Grill the chicken for the best flavor.
  • Making The Tacos
  • Chop the grilled chicken and place on top of your preferred taco (tortilla or crispy shell) Top with fresh Arugula and Romesco Salsa and your favorite cheese, avocado slices, and a squeeze of fresh lime.
Gardenuity

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Gardenuity
Tags: Chickengarden inspired recipesherbsrecipestacos
2 years ago

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