Let’s be real; the guac is the star of any show. Some are better than others, but more often than not, I find myself piling this green goodness pretty high on my plate. Tonight, I wanted to make chicken tacos, but I found myself missing cilantro. I thought my dreams of excellent guac were out the window, and you can’t have tacos without guac… I mean, come ON. So I decided to improvise. I had some sun-dried tomatoes laying around, and although I hadn’t tried the combo of avocados and sun-dried tomatoes, I thought I’d give it a shot. WOAH. Might be my new favorite guacamole recipe.
The chicken was pretty straightforward, the tortillas were warmed white corn tortillas, and the corn was straight from the can. This delicious dinner came together in a matter of minutes… Here’s how I made it!
Sun-Dried Tomato Guacamole
2 ripe Hass avocados
1 medium-sized clove of garlic
2 tbsp finely chopped yellow onion
1/4 cup chopped sundried tomato
1-2 tbsp lime juice (I like my guac acidic, but adjust the acid levels to your liking!)
Salt (to taste)
Halve your avocados and scoop them out into a bowl. Add in the lime juice. Crush and chop the clove of garlic very finely. Add a bit of course salt to it, and with the side of your knife, scrape the minced garlic across your cutting board. You want to create a paste- hold the knife handle with your right hand (if you’re a righty), and support the (non-cutting) edge of the blade with your other hand as you do this. For visual learners, here is a helpful video on making garlic paste: http://www.marthastewart.com/967588/how-make-garlic-paste#967588
Once your garlic is smoothed out/pastey, add it to the avocado. Mix the avocado up to more or less the consistency you want your guac. Add in the chopped onions and chopped sun-dried tomatoes. Mix together and add salt to taste.
Chicken Taco Meat
2 chicken breasts
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp dried oregano
Lime juice (about a half a lime or 1-2 tsp)
Mix the spices together in a bowl. Sprinkle the seasonings evenly over the chicken breasts (both sides). Lightly coat the bottom of your skillet with olive oil and bring it up to med-hi heat. Cook the chicken and then set aside to cool on a covered plate for 5 min. Pour the rendered juices into a bowl. Chop the chicken into half inch cubes (approximate, just cut into small pieces), and put it in the bowl with the juices- toss the chicken around in it to coat. Squeeze a bit of lime over the chicken before serving!