Roasted Tomato Tacos

September 21, 2017

Today, I wanted to try something different, so I decided to experiment with tacos! This is a cuisine that I am not too acquainted with, but I hope that change that! For this recipe, I took a more Italian route, relying heavily on tomatoes and Parmesan cheese. Enjoy!

 

The first step is creating the sauce, which is of my own invention. Roasting is an extra step that adds a lot of flavor. Of course, using fresh/raw tomatoes and sweet peppers will still taste amazing, especially if you don't have time to roast them. But if you do have the patience, roasting is well worth your time! The sweet peppers I use are the packs of mini peppers, which are a mix of red, orange, and yellow mini sweet peppers. I've seen these in the produce section of every grocer that I have visited, so hopefully it is easy to locate.

 

When blending the sauce, be mindful that it's going to be hot. With my blender, I must twist on the blades and create a leak-proof seal. Because the ingredients are hot, this causes pressure to build up in the blender, which can then cause the resulting sauce to spray out a little bit, so I have to be sure to open and pour out the sauce over the sink.

 

To treat the chicken, we are going to do a simple poach in salted water. Then we can mix it in the sauce. I love, love, love chicken thighs, but if you're going for something lighter, this recipe works great with chicken breast. Just be sure to adjust the poaching time accordingly. 

 

 

The pickled shallot topping is made with the intention of adding acidity to the dish. It's a nice compliment to the richness of the roasted tomato sauce and the potential heaviness of the tortilla, depending on the kind of tortilla you use. Speaking of tortillas, I use handmade flour tortillas from Trader Joe's, and they are incredibly light and fluffy. I simply warm them up, since toasting them makes them dry and cracked. Feel free to prep your tortillas however you choose!

 

Lastly, assemble the taco in this order: 1) tortilla; 2) chicken in sauce; 3) Parmesan cheese; 4) arugula; 5) pickled shallots. 

 

Enjoy!

 

 

 

 

 

Roasted Tomato Tacos

 

 

 

................................................................................................

      Prep Time                             Cook Time                          Total Time

        20 min                                   40 min                                    1 hr

................................................................................................................

 

Creator(s): Caitlin Gowdy

 

Recipe Type: Main Dish, Taco

Serves: 5

 

 

Ingredients

 

ROASTED TOMATO SAUCE

  • 4 large tomatoes on the vine, halved

  • 6 mini sweet peppers, halved and cored

  • 1 lemon, juiced

  • 1/2 cup unsalted walnut halves

  • 1/2 tbsp Worcestershire sauce

  • 1 tsp fresh sage, chopped

  • 1/4 tsp chili powder

  • 1 tsp smoked paprika

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 1 1/2 tbsp olive oil

  • 1 tsp salt

     

 

PICKLED SHALLOT TOPPING

  • 1 medium shallot, finely diced

  • 2 tbsp fresh cilantro, chopped

  • 1 tsp olive oil

  • 1 tsp golden balsamic vinegar

     

     

     

TACO ASSEMBLY

 

  • 10 flour tortillas, warmed

  • 6 chicken thighs

  • 1 1/2 cup arugula

  • 1/2 tbsp Parmesan cheese, grated

     

 

 

Directions

 

  1. Preheat oven to 425 degrees, and boil a pot of lightly salted water.

  2. Place the tomatoes and the sweets face down on a foil-covered baking sheet. Drizzle with 1/2 tbsp olive oil and sprinkle 1/2 tsp salt. Roast in the preheated oven for 20 minutes. Remove and set aside.

  3. Meanwhile, place the chicken thighs in the now boiling pot of water. Add the chicken thighs and reduce heat to a slow boil. Cook uncovered in this fashion for 10 minutes, then remove the pot from the heat. Cover and let stand for 25-35 minutes, or until the thighs are cooked through thoroughly. Remove chicken from the poaching water and set aside. Once cool enough to handle, shred chicken using two forks.

  4. Add the roasted tomatoes and sweet peppers to a blender. Pour in 1 tbsp olive oil, and the rest of the salt, as well as the lemon juice, walnuts, sage, chili powder, smoked paprika, onion powder, and garlic powder. Pulse until the sauce is smooth. 

  5. Pour the sauce over the shredded chicken and mix well. Assemble the taco with the chicken first, then cheese, arugula, and finally the pickled shallot topping.

     

     

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Notes

 

* For this dish, I am partial to golden balsamic vinegar. However, regular balsamic or apple cider vinegar are also great substitutes. 

* One serving is two tacos.

* Nutrition information is based on 1/5 of the recipe.

 

 

 

Nutrition

 

  • Serving size: 1/3 of recipe 

  • Calories: 109

  • Fat: 5.1 g

  • Saturated fat: 0.8 g 

  • Carbohydrates: 14.9 g 

  • Sugar: 5.9 g

  • Sodium: 414.0 mg     

  • Fiber: 4.5 g

  • Protein: 2.2 g

 

 

 

 

 

 

 

 

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We are the Gowdy's, cooking out of Northern California. Our recipes are focused on clean eating by creating as much as possible from scratch. We hope you enjoy our food. 

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