Middleton Tacos

Our friends the Middletons make the most amazing tacos. We begged for their recipe so we could add it to our repertoire. Toasted corn tortillas, melted cheese, tender marinated meat, and a avocado pico for the top. Mmmmm. My mouth is watering just thinking about it. When the Middletons invited us over for dinner, they didn't know that their name would forever live on in our dinner rotation - because we call this dish "Middleton Tacos." (Chicken tacos doesn't seem to do the dish justice.) 

Middleton Tacos

Source: Mike and Ali Middleton

Ingredients: 

Chicken

Marinade - equal parts, garlic powder, cumin, season salt, pepper, paprika, coriander, chili powder, and Caldo de Tomate, and lime juice + enough vegetable oil to coat/cover the chicken. 

Corn tortillas

Cheese

Lettuce

Avocado Pico - equal parts diced tomatoes, onion, avocado, and cilantro

(For three chicken breasts, I used about one teaspoon of each spice for the marinade and about 1 1/2 -2 cups of oil. I also used 2 tomatoes, 2 avocados, and one onion.) 

Directions: 

The night before, slice chicken breasts into tenders (allowing more of the meat to come into contact with the marinade). Combine marinade spices and oil.  Pour marinade over chicken in a tupperware container and thoroughly coat chicken. Let sit overnight. 

Grill chicken until cooked through. Slice into thin strips (or you could shred). 

Place corn tortillas on a griddle, toast on one side (abt. 1 minute) then flip and cover with cheese. When cheese is melted, add chicken, pico mixture, and lettuce - and serve! 

*When making this for a group of people, you can start crisping up the tortillas and melting the cheese right before serving, then place the tortillas on a cookie sheet. You can cover them with parchment paper and then add a second layer of tortillas for people to grab as they start making their tacos. But don't use wax paper or the cheese will stick. It's also good to have someone manning the griddle to keep the warm tortillas coming.