My weekly menu could consist of tacos, tacos, pizza and tacos. I really like these Steak Street Tacos or if you are not up for grilling, try these Crockpot Birria Tacos, so good!! There are about 100 variations of tacos and I am going to start sharing my favorite with my readers each week. You can thank me in advance ;)
I like this variation because it is so dang easy!! I typically use rotisserie chicken so all I have to do it make the Cilantro Lime Pesto sauce and the Pico. The other great part of this recipe is it doesn't need a bunch of jazz to go with the tacos. I only pair this with the Pico. My husband does like to add cheese and sour cream (pic below) but it really flavorful just left simple.
I realized with Christmas right around the corner you could serve this as part of a Holiday menu as well. It's so Christmasy and pretty and I am sure there is someone out there that is plane sick of turkey at this point ;) It's sure to be a crowd pleaser too!
The recipe can be easily adjusted to accommodate your likings. If you like a lot of garlic, add more! If you like a lot of lime, add more! You can play with it and find what you like the best. Here is what I do each time:
Ingredients for Cilantro Lime Pesto Sauce:
1/2 cup chicken stock
2 fresh limes squeezed
2 garlic cloves
2 cups cilantro (stems removed)
4 tblspn toasted slivered almonds
1/2 cup asiago cheese
salt and pepper to taste
Combine all ingredients in food processor or bullet. Blend for less than 1 minute. Pour on top of rotisserie chicken. Bake in oven at 350degrees for 15-20minutes until warmed all the way through.
Ingredients for Pico:
handful grape tomatoes diced
2-3 limes, juiced
1 jalapeño diced with seeds removed
1/4 cup cilantro
a bunch scallions
salt & pepper to taste
Top on tacos and enjoy!!