When you get a hankering for something good and relatively low carb in the middle of the night, you stop everything you’re doing and peruse your cupboards to see what you’ve got on hand. I had some olives, a half a head of lettuce, and a bit of guacamole left over. I knew the perfect way to whip up something delicious. They key is the marinade. It uses smoked paprika and Hungarian paprika. It does a really great job of adding this really great smoky dimension that balances well with the brightness of the olives and the hit of lime in the guac. Give it a try. Here’s the recipe:
Smoky Grilled Chicken Tacos
-2 large chicken breasts, pounded thin
-1 tablespoon of salt
-1 teaspoon of pepper
-1 teaspoon of smoked paprika
-1/2 teaspoon of Hungarian paprika
-1/2 teaspoon of garlic powder
-1/2 teaspoon of onion powder
-1 teaspoon of brown sugar
-2 tablespoons of olive oil
-corn tortillas and accompaniments (pictured are green olives, lettuce, cilantro, guacamole, shredded cheese and hot sauce)
1. In a bowl, combine the salt, pepper, smoked paprika, Hungarian paprika, garlic powder, onion powder, brown sugar, and olive oil until it forms a slight paste.
2. Rub the paste all over the chicken breast and let sit at room temperature for at least 15 minutes.
3. Meanwhile, get a grill pan super hot. When the grill pan is almost smoking, add the chicken breast. Cook on one side without touching for 2-3 minutes. Then, flip and cook until the chicken breasts have cooked through. When the chicken breasts are done, remove them from the pan and let them sit for about 2-3 minutes so that the juices can redistribute.
4. Meanwhile, grill up some corn tortillas and place all of the goodies on top of the warm tortillas. Slice the chicken and add it to the tortillas and enjoy immediately.