Smoked Paprika Chicken Tacos with Spicy Goat Cheese

Smoked Paprika Chicken Tacos  (22) WM

I love tacos.  I love smoke paprika and I really, really love goat cheese!  This recipe combines all of these wonderful ingredients into an amazing taco (another one of my favorites – I could eat tacos all of the time!).

Serves 4

Time: 1 hour + a little extra

Chicken Ingredients:

2 pounds boneless, skinless chicken thighs
1.5  teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1-2 teaspoons chili powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 limes, sliced into wedges
1 sweet onion, sliced thickly into 8 slices
Spicy Goat Cheese Queso
1 tablespoon unsalted butter
1/2 jalapeño pepper, diced
2garlic cloves, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
Taco Additions
corn tortillas for serving
chopped tomatoes
sliced avocado
cilantro, de-stemed

Directions:

1. Preheat your oven to 400 degrees F and spray a baking dish with nonstick spray.

2. Combine the smoked paprika, salt, pepper, cumin, chili powder and garlic powder in a small bowl.

3. Place the sliced onion all over the bottom of the baking dish, rub the chicken with the spices and then place the chicken on top of the onions.  Set the lime wedges in between the chicken. Cover with foil and bake for 35 minutes. Remove chicken and let cool slightly, then shred.

4.  For the spicy goat cheese queso, melt the butter in a small saucepan over medium heat and add the diced jalapeño and garlic.  Simmer, without burning, for about 1 – 2 minutes.  Once the butter mixture is slightly boiling whisk in flour to create a roux.   Turn to low and let simmer for another 1-2 minutes until the roux is golden brown and bubbly.  Then, pour the milk in whisking until smooth and combined (keeping heat on low).   Once the roux has slightly thickened add the goat cheese and stir until the cheese melts and is creamy. Taste and season with salt and pepper to your liking.

5. Slice the tomatoes and avocado and tear off the cilantro leaves from the steam.

6. Once the chicken has cooked shred into bite sized pieces.  Heat up the tacos until soft, scoop out some chicken onto each taco and add the vegetables and place a dollop of the goat cheese queso on top.

 

Smoked Paprika Chicken Tacos  (12) WM

Smoked Paprika Chicken Tacos  (5) WM

Asian Fusion Tacos with Spicy Slaw & Queso Fresco

Asian Fusion Tacos (37) WM

 

Serves 4

Time: Forever, seriously.  About 1.5 hours. Why it took so long I have no idea.

 

These tacos were pure yumsy.  Though they took forever.  I thought this would be a quick meal, so the next time around I’ll be modifying a few things to make it a quicker dinner and a healthier dinner.  Believe me, there will be a next time.

Asian Fusion Tacos (34) WM

Ingredients:

Chicken Marinade
3 cloves garlic, finely minced
1 1/2″ piece ginger, finely minced
6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoon honey
1 pound chicken thighs, cut into bite size pieces
2/3 cup flour
2/3 cup water
1 tablespoon cornstarch
coconut oil
Asian Fusion Tacos (31) WM
Sweet & Spicy Slaw
1 bag cabbage & kale slaw mix
1/8 bag shredded carrots
2 red chiles, seeded and  sliced
1 clove garlic, minced
1/4 ” piece fresh ginger, minced
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
2 teaspoons sesame seeds
black pepper, to taste
Toppings
warmed corn or flour tortillas or hard shell tacos
queso fresco cheese, crumbled

handful of chow mein noodles (or the entire container or 4 if you love them as much as I do!)

 

Directions:

Chicken.

1) Stir the marinade ingredients together in a large bowl with the chicken, then set aside while you make the sweet & spicy slaw (below).

2) Whisk the flour, water & cornstarch together until there are no lumps.

3) Heat a few inches of coconut oil in a cast iron skillet until it’s sizzling hot.

4) Add chicken chunks to the flour/cornstarch/water mixture and coat well.  Cook the chicken until golden and cooked through and then place on paper towels to remove excess oil.  Add the chicken to the bowl with the sauce and toss well.

Slaw.

1) Cut and stir all of the ingredients for the slaw together in a bowl, keep refrigerated until read to serve.

Put it together.

1) Heat the tortillas up until warm.

2) Place the chicken on each tortilla, top with some of the slaw, queso fresco, and chow mein noodles.  Drizzle with the extra marinade.

Asian Fusion Tacos (24) WM