Grilled Chicken Tacos with Roasted Summer Succotash & Pickled Daikon
Great News! Summer is right around the corner and we're starting to see more and more great fresh product at the grocers. Even better, farmer's markets will start opening en masse. Fantastic fresh veggies are one of my favorite things about spring and summer. With an outdoor summer market blocks from Yoga Direct headquarters, it's easy to understand why. This recipe is not only easy, but it's also a great source of protein, fiber, vitamins and minerals.
One of my favorite summer dishes combine a number of favorites: sweet corn, cherry tomatoes, pickled daikon, fresh herbs, and grilled chicken. Put that in a tortilla and life cannot get much better.
4 chicken breasts
Salt and Pepper to taste
I like to use chicken breasts. They're a lean protein that can take just about any flavor and spice. Each piece should get a healthy sprinkle of cracked pepper. I usually do a few turns of the pepper mill per side, but then again I'm a pepper junkie. Follow that up with a light pinch of salt.
With your grill on medium heat, you want to give each side 3 to 4 minutes before flipping. The chicken is done when it does not give when pressed by a finger and no longer has a pink hue in the middle. Slice your chicken into strips before serving.
3-4 ears of corn
1-2 pints of tomatoes
1 package of frozen edamame
1/2 white onion
1 bunch of cilantro (to taste)
2 tablespoons of Olive Oil
The greatest thing about tacos is the STUFF and succotash has plenty of that in it. Because I am a firm believer in leftovers, I take 3 to 4 ears of corn and separate the kernels using a sharp knife. Throw them in a bowl. The next layer of stuff are your cherry tomatoes. Cut them in half and throw them in the bowl with your corn. Depending on your love all things tomato, a pint or two will do. If you feel like you need some legume in your life, I'd recommend getting a bag of frozen edamame and throwing that in the bowl too (fresh is even better but a pain to find). Thinly slice your half onion and add to the mix. Now that your veggies are all hanging out in the same place, drizzle them all with one to two tablespoons of olive oil, roll up your sleeves, and toss all of it together. Add a bunch of cilantro leaves for some festivity and an increased yum factor.
Find a spare cookie sheet and spread all of the good stuff out in a thin layer. Heat your oven to 400 degrees and let that cook for about 10 minutes. Some of edges of the corn will just start to get crispy. That's when you know it's perfect. Sprinkle a pinch of salt and as much black pepper as you want onto your masterpiece.
ps. This alone makes a great cold lunch.
The Pickled Daikon:
2 cups of Daikon, juilaned
3 cups of water
1 cup of red wine vinegar
1 tablespoon of sugar
Daikon is root vegetable that does not get enough credit. It has the same crunch as an apple with a light slightly sweet flavor. Pickled daikon will bring your tacos to a whole new level (and it's easy!). Julian the root like you would a carrot. In the same bowl that your succotash used to occupy, add 3 cups of water, a tablespoon of sugar, and one cup of red wine vinegar. Throw in your daikon and let it sit for 10 to 15 minutes. That's it. Take it out as you need to for taco mayhem.
Once everything is done, stack up your tacos with all the goods and rejoice in Spring.