Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema

As you probably guessed, I've been having a lot of internal debate lately.  There are a lot of days where I just say, that's it. I want to quit the blog.  But then, like the hot girl at the gym, a recipe comes along that I have to share with you that changes my mind.  So I'm back here again.  So don't despair.



So what have you missed?  We had a delicious Valentine's Day dinner at what just might be our favorite restaurant in Chicago.  I am so excited for my a la Chicago cards to come in the mail so we can go back again ASAP.  The Monkey Scientist had a milestone birthday, which called for two cakes - a graham cracker torte from me and a carrot cake (his favorite) from his mom.  We had a romantic French dinner for our anniversary at a Chicago institution.  And now, of course, Cadbury Mini Eggs have returned to my daily food pyramid.  They almost make up for the fact that Spring has definitely not sprung yet in Chicago.



For my loyal DC following, I did make a quick trip back to my former home last month.  It was great to be back, even just for a couple of days.  I got in an amazing workout with my old trainer who I miss every time I work out in Chicago.  No one can kick my butt into shape quite like he can.  I also had a really great dinner at Maple with some friends I love and miss every day.  That little corner of Columbia Heights has really transformed since I moved with new restaurants and bars! I'm loving what's going on there food-wise.



Oh, you just wanted to hear about the tacos?  The tacos are incredible.  This is not your every-Tuesday taco.  It's definitely up a level.  The goat cheese crema has a kick from the jalapenos that I really enjoyed.  And the chicken is smokey, spicy and exactly what I needed.  Way better than my standard ground chicken/turkey (even though I do love my homemade taco seasoning blend).  It takes a little more work, but it's still a pretty easy weeknight dinner if you give yourself the time to roast the chicken.  We will definitely be having this one again soon.  Or at least making some more crema, because I could eat that stuff with a spoon. (OK, I did eat some of it with a spoon.)



Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema
slightly adapted from How Sweet Eats

Ingredients
1.5-2 pounds boneless, skinless chicken thighs
1 sweet onion, sliced
1 tsp smoked paprika
1/2 tsp Kosher salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
2 tablespoons olive oil
2 limes, sliced into wedges
spicy goat cheese crema
1 tablespoon coconut oil (or unsalted butter)
1/2 jalapeño pepper, diced
1 garlic clove, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
salt and pepper
for serving
whole wheat tortillas, warmed
chopped tomatoes
sliced avocado
diced red onion
tequila lime salsa
lime wedges

Instructions
1. Preheat oven to 425 degrees F. Spray a glass baking dish with nonstick cooking spray.
2. In a small bowl, combine the salt, pepper, paprika, chili powder, cumin, garlic powder, and cayenne, mixing to combine.
3. Pat the chicken thighs dry with a paper towel, then rub to coat with the spice mixture/
4. Spread the sliced onions evenly across the bottom of the baking dish, then set the chicken on top. Place lime wedges in between the chicken pieces. Cover tightly with foil and bake for 45-60 minutes.
5. Remove chicken and let cool slightly, then shred with two forks.
6. While the chicken is cooling, make the goat cheese crema:  In a medium saucepan, melt the coconut oil over medium heat.  When completely melted, add the garlic and jalapeno, cooking while stirring for 1-2 min.  Add the flour and whisk to form a roux.  Allow to cook for 1-2 minutes to brown very slightly.  Then, whisk in the milk.  Reduce the heat to low and allow to cook for another 1-2 minutes until thick.  Stir in the goat cheese until entirely melted, then season with salt and pepper.
7. Assemble the tacos on warm tortilla shells, with the shredded chicken, goat cheese crema, tomatoes, onions, avocados, and salsa.  If desired, top with fresh squeezed lime juice.


This recipe was featured on Full Plate Thursday!