Green goddess dressing makes a fresh come back in this innovative taco recipe. Crisp greens and soft tortillas make perfect companions for this ground chicken recipe.
|1||lbs ground chicken|
|1 tbsp||olive oil|
|1/4 cup||lemon juice|
|1 cup||fresh parsley|
|1/2 cup||fresh basil|
|2||bunches green onion|
|2 cups||greek style plain yogurt|
|1/4 cup||good quality olive oil|
|Salt and pepper|
|8||small soft tortillas|
|2 cups||spring mix or baby spinach|
|2||ripe avocados, pitted and sliced|
|1||jalapeno, seeded and diced|
Heat oil in a large skillet over medium high heat. Cook chicken breaking apart with the back of a wooden spoon until golden brown and cooked through. About 7 to 8 minutes season with salt and pepper.
Set aside and keep warm. In a food processor pulse lemon, garlic, anchovy, parsley, basil, onion and yogurt until well blended. Slowly drizzle in olive oil while blending. Season with salt and pepper and chill.
Assemble tacos by laying a few slices of avocado onto each tortilla followed by greens and ground chicken.
Drizzle green goddess dressing over top and garnish with jalapeno and peashoots.
Serve with warm tortilla chips and salsa. Pour any left over dressing in an airtight container and use for salads, as a dip or sandwich spread. Will keep for 4 to 5 days
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