The Charlotte Observer
Chicken Taco Lettuce Cups
2 bunches fresh cilantro,
1 garlic clove, halved
Zest and juice of 2 limes 2 teaspoons honey
Pinch of ground cumin Pinch of salt
1⁄3 cup extra-virgin olive oil
1⁄2 cup plain Greek yogurt FOR SALAD
12 Boston or Bibb lettuce
1 cup fresh corn kernels
(from 2 ears)
2 cups cooked, chopped
1⁄2 small red onion, minced 1 cup black beans, drained
1 avocado, peeled and diced 2 or 3 plum tomatoes, diced 1⁄2 cup crumbled Cotija
Crumbled corn tortillas,
optional, for garnish
Prepare dressing: Remove stems from cilantro by twisting the bunch between your hands, separating the top leaves from the bottom stems. Place cilantro leaves, garlic, lime juice and zest, honey, cumin and salt into a food processor or blender. Pulse until smooth. Then, with the blade running, pour in the olive oil and yogurt and process until smooth. Taste and adjust seasoning. Pour dressing into glass container and set aside while you make the tacos. (Makes about 1 cup of dressing).
Prepare tacos: Wash and pat dry lettuce leaves with a paper towel, then place on individual plates or a large platter.
Place corn in a small saucepan set over medium heat, and toss until it is slightly charred and warmed through.
Divide chopped chicken among the lettuce leaves. Top each with minced onion, corn, black beans, diced avocado and diced tomato. Drizzle cilantro-lime dressing on top of lettuce wraps, then garnish with crumbled Cotija cheese and crumbled corn tortillas, if desired. Serve immediately with your favorite cold Mexican lager.