I’m sure you know by now, but my Husband is nutso for cilantro. Can’t get enough of the stuff. So, when I saw this recipe on Joelen’s blog I knew I had to add it to our weekly menu. It came together very quickly and was quite tasty.
I think next time I’ll cook the chicken halfway, add the pesto, and continue cooking on warm…just to try and cook out some of the super-harsh raw garlic flavor. Otherwise, these were awesome!
1lb. Boneless, skinless chicken breasts, cut in bite sized pieces
1t. Garlic powder
1t. Ground cumin (my addition – I just love cumin)
1/2C. Cilantro lime pesto (recipe follows)
Flour or corn tortillas
Salt and pepper to taste
Taco garnishes (salsa, sour cream, avocado, peppers, onions cheese, etc)
Season chicken with salt, pepper, cumin and garlic powder. In a lightly oiled skillet, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
Cilantro Lime Pesto
1C. Fresh cilantro leaves (do not include stems)
2 1/2T. Extra virgin olive oil
2T. Sliced, toasted almonds
3T. Chopped, fresh garlic
1 1/2t. Lime juice
1/2C. Parmesan cheese
1 1/2t. Salt
1/4C. Chicken broth
Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.