Cinco de Mayo Recipes: Sweet Tea Brined Chicken Pancakes Tacos

Cinco de Mayo is tomorrow!! What will you be serving?

Tacos will be on many menus, but how about one with chicken brined in sweet tea and stuffed inside a pancake shell??? Oh yeah….

This Cinco de Mayo taco is the ultimate in comfort food and freshness packed into each bite.  With chicken that has been soaked in sweet tea, grilled to perfection, topped with strawberry-mango salsa, and served in a soft pancake, this isn’t your normal street taco.  It’s better!

 

Cinco de Mayo Recipes: Sweet Tea Brined Chicken Tacos

Cinco de Mayo Recipes: Sweet Tea Brined Chicken Tacos

Ingredients

  • Chicken:
  • 3 boneless skinless chicken breasts
  • 4 c. water
  • 4 regular size OR 1 family size tea bag
  • 1 c. sugar
  • 1/2 c. salt (table, pickling, or sea salt work just fine)
  • 4 c. ice
  • Salsa:
  • 1/2 lb. fresh strawberries-hulled & chopped
  • 1 large mango or 2 small mangoes-chopped
  • 1/2 tsp ground cinnamon
  • Juice of 1/2 lime
  • 1 TBSP honey
  • Pancakes:
  • 2 c. white wheat flour
  • 1/4 c. honey
  • 4 tsp baking powder
  • 2 tsp salt
  • 2 eggs-beaten
  • 2 c. milk (yes, you can use almond milk)
  • 1/4 c. melted butter
  • Slaw:
  • 1 bag shredded slaw (cabbage & carrots)
  • 8 oz. Greek yogurt
  • 2 TBSP mayonnaise
  • 1 TBSP fresh lime juice
  • healthy squeeze of honey
  • salt & pepper to taste
  • Garnish:
  • Lime curls

Instructions

  1. Chicken:
  2. In a microwave safe container, heat water and tea bag to boiling in a microwave (approximately 5-7 minutes).  Remove from microwave and pour into a large bowl with the sugar and salt.  Stir to dissolve the salt and sugar.  Add 4 cups of ice to cool.  Stir until most of ice is melted and the tea mixture is only luke warm.  Place chicken breasts in tea and cover with plastic wrap.  Allow chicken to sit in the brine (in the refrigerator) for at least an hour, but you can do this in the morning and leave it all day, as long as the chicken & brine stay in the refrigerator.
  3. Drain chicken from the brine.  In a skillet, heat 2-3 TBSP olive oil over medium heat. Sear the chicken breasts 4-5 minutes per side, or until juices run clear.  Remove chicken from heat and allow to rest 5 minutes before slicing. When ready to assemble tacos, slice chicken breasts against the grain into 1/2" thick strips.
  4. Salsa:
  5. In a bowl, combine all salsa ingredients and pulse until chopped and completely combined.  Refrigerate until ready to use.
  6. Slaw:
  7. In a large bowl, whisk together yogurt, lemon juice, mayonnaise, and honey (to taste). Add slaw mix and toss to combine.  Add salt & pepper to taste.  Cover and refrigerate until ready to use.
  8. Pancakes:
  9. In a large bowl, whisk together all ingredients. If the batter seems too thick, add a bit more milk to thin it out.  Heat a buttered or oiled griddle or nonstick skillet over medium high heat.  Pour 1/4 c. of batter onto the hot griddle surface.  Use the back of the the measuring cup to spread the batter to a 5" circle.  Allow pancakes to cook until bubbles form.  Flip the pancake ad continue cooking until done, approximately 2-3 minutes more. Remove from heat and prepare to assemble tacos.
  10. Assembly:
  11. For maximum, kid deception, layer the taco fillings into the pancake with the slaw hidden on the bottom and the colorful salsa on top.
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