Lima-Limon (Lemon Lime)
photo courtesy of Jarritos
I was poking around on the internet looking for inspiration for the eleven bottles of Jarritos awaiting me in my pantry. Cooking with soda seems to involve a lot of onion soup mixes, canned cream soups, ketchup, or jello, none of which sounds appealing to me (quite yucky, in fact), so the thinking cap has gone on and sent me pondering my options. I have a few ideas, some obvious, some not so, but we'll have to see how it goes.
I thought that the lemon lime flavor would lend itself nicely to chicken, and after viewing an episode of Diners, Drive-ins, and Dives the night before where Guy visited that Koren-Mexican fusion taco truck in LA, I wanted tacos. Fortunately the contents of my fridge and pantry allowed me to go in that direction (any real surprise there?)...
taacos de pollo lima limon con frijoles
What I got was absolute delishiousness....the chicken had a distinct lemon lime flavor, but still subtle, even after two days. I grilled up the chicken and veg before slicing up the chicken and tossing it with the veg. This was served on warm corn tortillas with shredded cheese, avocado slices, crema, salsa roja, and shredded lettuce. On the side we had the frijoles I had made two nights previously (and reheated gently in the microwave). These tacos were delectable and got me thinking that this marinade would be fabulous for fish tacos (but not marinaded for 2 days!)...
Lemon Lime Chicken Tacos (tacos de pollo lima limon)
1 1/2 lbs. boneless chicken breasts
1 large red bell pepper
2 small Vidalia onions (or 1 large)
3 cloves garlic, minced (1 Tbs.)
1 bottle Jarritos lemon lime soda
2 tbs. soy sauce
3 finger pinch of coarse salt
Trim the chicken of all visible fat and cut each breast into thirds (to enhance the marinating process) and drop into a gallon size zip lock bag. Cut the bell pepper and onion into a large dice and drop into the bag with the remaining ingredients. Zip the bag and mush around everything to combine before stashing in the fridge until ready to grill (a few hours at least). Grill the chicken and veg (use a grill basket for easy veg), and slice up the chicken after allowing to rest a few minutes. Serve with warm corn or flour tortillas and whatever taco accompaniments you desire. The only thing I would change is to use more veggies, as they grilled up so nicely, charred in bits but still crisp (yum).
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