So this recipe is intended to be a way for you to use up leftover, prepared chicken, something we never thrown away at our place. I call for leftover rotisserie chicken (yes, the kind you find dripping on those greasy spits at the grocery store.), but you can use whatever kind of chicken, light or dark meat, breasts or thighs, that you have kicking around your fridge.
These tacos are light and super fresh, and have an interesting sweet quality, owing to the sliced dates. They are quick to prepare and make a great summer lunch. The recipe below makes about 4 6″ tacos.
- Leftover Rotisserie Chicken, pulled apart, 2 oz.
- Sugar snap peas, fresh, 1/3 C.
- Dates, pits removed, thinly sliced, 2 EA.
- Corn Tortillas, small, 4 EA.
- Cilantro, fresh, minced, 1/4 C.
- Garlic, fresh, minced, 1 T.
- Extra Virgin Olive Oil, 1/4 C.
- Cayanne, 1 t.
- Radish, julienne, to garnish
- Brocolli Sprouts, to garnish *As always, if you can’t get your mits on microgreens, supstitute whatever lettuce or greens you have available, the fresher the better!
- Lime Wedges, to garnish
- Kosher Salt, To Taste
- Smoked Maladon Salt, to finish
- Vegetable or Peanut Oil, to char the beans
Wash your damn hands! Heat your charring oil in a cast iron skillet until it just begins to smoke. Add the peas in a single, even layer and let them do their thing. They should pop and smoke and blister and generally get gnarly looking. You’re charring them, meaning almost burning. Toss them around every minute or so to ensure even charring.
Once they look nice and dark, keep the pan on the stove and cut the heat. Add the chicken and the dates to the pan. We aren’t cooking here, just heating everything up. Let everything mingle in the pan until warmed through. Taste the chicken and then add salt, if it needs it.
While the chicken is heating, make the drizzle. In a glass bowl combine cilantro, garlic, olive oil and cayenne. Mix well and set aside.
To plate, heat tortillas in the microwave for ten seconds. Add the snap pea/chicken/date mixture in an even layer on the tortilla. Next, drizzle the cilantro and garlic oil then top with broccoli sprouts and radish. Add a pinch of smoked salt and serve with a lime wedge.
As always, if you try these let me know how they turned out, what you substituted, or ways to improve the recipe!