For your Dinner Together this week, may we suggest a Supper of Denial. In other words, we've had it with comfort food, chili, slow cookers, hot chocolate, and, yes, snow.
I know what's in the forecast. Denial, I repeat. Denial.
So I say bring on spring with the sprightly flavors of this soft chicken taco with a tangy harissa sauce from our recipe database. At least it can taste a little like summer's around the corner.
Here's how to make it: Grilled Chicken Tacos with Harissa Mayo
Makes 4 servings
1 to 2 teaspoons bottled or canned harissa sauce
1/2 cup mayonnaise
1 small jicama, diced (about 1 cup)
1 avocado, pitted, peeled, diced
1 small red onion, diced
juice from 1 lemon
2 tablespoons olive oil
1/2 teaspoon salt (divided use)
freshly ground pepper
6 boneless, skinless chicken thighs
8 (6-inch) flour tortillas
1/4 cup chopped fresh cilantro
Stir the harissa into mayonnaise in a small bowl; taste for spiciness. Add more harissa or more mayonnaise according to taste; set aside.
Prepare a grill for medium heat. Meanwhile, combine the jicama, avocado and onion in a bowl; stir in the lemon juice, olive oil, 1/4 teaspoon of the salt and pepper to taste.
Season the chicken with remaining 1/4 teaspoon of the salt and pepper to taste. Grill, turning as needed, until done, about 5 minutes per side. Cut chicken into small dice, or shred (cubes will be faster; shredding gives better texture). Warm tortillas on the grill until softened, taking care not to burn.
Divide chicken among tortillas; top with about 2 tablespoons of jicama mixture. Add 1/2 teaspoon harissa mayonnaise or to taste; top with cilantro. Fold tortilla around filling.
Note: Look for harissa sauce in larger grocery stores or Middle Eastern markets.
Per serving: 460 calories, 22 grams fat, 5 grams saturated fat, 75 milligrams cholesterol, 38 grams carbohydrate, 26 grams protein, 711 milligrams sodium, 5 grams fiber
(Photo by Bill Hogan/Chicago Tribune)