Chicken and Apple Tacos

To accompany today's Apple Margaritas, how about some chicken and apple tacos? These come together quite fast and are delicious. I deglazed the pan with a splash of smoky mezcal and garnished the tacos with fresh avocado, cilantro and Mexican queso fresco.


Chicken and Apple Tacos
Adapted from Chicken Soft Tacos with Sauteed Onions and Apples, Cooking Light

2 tbsp. olive oil
1 lb. chicken breast cutlets
Salt, to taste
2 dashes nutmeg
1/4 tsp. ground cumin
1/4 tsp. chipotle chili powder
1 sweet onion, diced
2 Granny Smith apples, peeled, cored and cut into pieces about 1/4-inch thick.
2 garlic cloves, minced
2 tbsp. mezcal
8 corn tortillas
2 avocados, peeled and diced
4 oz. queso fresco, crumbled
1/4 cup chopped fresh cilantro

1. Heat olive oil in a large sauté pan over medium heat. Add chicken, season with salt, nutmeg, cumin and chili powder, and cook until lightly browned and cooked through, about 10-12 minutes, flipping over halfway through. Remove chicken from pan and allow to cool a bit, transfer to a cutting board and chop into 1/2-inch pieces.

2. Add onion to hot pan (add additional olive oil if pan is dry) and sauté until softened, about 5 minutes. Add apple and sauté until lightly browned, about 5 minutes. Add garlic and cook for 30 seconds, then add the mezcal, stirring to combine with the other ingredients. Add the chicken and cook until reheated, about 2-3 minutes.

3. Heat the corn tortillas. Fill each tortilla with 1/2 cup of onion-apple-chicken mixture, then top with avocado, queso fresco and cilantro.