The Mexican chef, Saúl Montiel, that gave me these ideas was enlightening as well as funny. This is more "cooking from a list" than from a recipe. I personally eschew chicken breast meat because too dry and nasty, however, this recipe works because of the care it takes not to ruin the cutlets.
| Chicken | |
| 1 | chicken breast (or boneless thigh if you like) |
| ½ | lime, juiced |
| — | salt |
| — | garlic powder |
| — | onion powder |
| — | pepper |
| — | neutral oil |
| Avocado salsa | |
| ¼ | white onion |
| ½ | serrano chili (remove seeds for less spicy) |
| 1 | lime, juiced |
| 2 | avocados |
| — | cilantro |
| — | water |
| — | salt |
| Assembly | |
| — | neutral oil |
| — | tortillas |
| — | cheddar cheese, grated |
| — | tomato |
| — | queso fresco |
| — | romaine lettuce, finely shredded |
| — | crema (sour cream thinned with lemon juice and milk) |
Slice chicken breast in half laterally (to make 2, equally thin cutlets). Marinate in the ingredients listed for 20 minutes, but no longer than an hour because it will become too salty.
All ingredients into blender, purée until creamy. Set aside.
Cook the chicken breast, 4 minutes per side in a skillet on medium high. Do not play with the cutlets (turning and turning, etc.). Rest for at least 4 minutes before cutting (in a later step). Do not empty or clean the skillet (unless you burned something)...
...but add a little more oil to heat up and slightly brown the torillas. Set aside in a warmer, between two towels, etc. There are other ways to prepare tortillas such as deep-frying them to crispy. You choose. I like both ways.
Place 1 or 2 cooked tortillas in a taco-shell holder. I like using 2 tortillas because it's more robust as well as tasty for eating.
Cut chicken into perfect ¼" to ½" cubes and fill shells.
Add avocado salsa, grated cheddar, crumbled queso fresco and finely shredded romaine, Drizzle with crema. Serve.