Milk

Wheat

One pot wonder

Preparation Time

<strong>Poultry</strong>

There’s a new vegetable that’s trending this season: chayote squash (pronounced “chah-yo-tay” or “chocho” for fun). This pear-shaped gourd makes a worthy complement to our spiced chicken tacos, offering a festive side! Crunchy and mild like an unripe pear, when cooked with garlic and zesty citrus, this squash has a mild, almost cucumber-like flavour. Add a pop of pink with a perky pico de gallo featuring tomato, radish and scallion and a dollop of zesty crema with pepitas to complete this tasty taco plate.

Chicken tacoswith sauteed chayote - Extra large standard

Chicken tacoswith sauteed chayote - Extra large 2x

Chicken tacoswith sauteed chayote - Large standard

Chicken tacoswith sauteed chayote - Large 2x

Chicken tacoswith sauteed chayote - Medium standard

Chicken tacoswith sauteed chayote - Medium 2x

Chicken tacoswith sauteed chayote - Small standard

Chicken tacoswith sauteed chayote - Small 2x

Chicken tacoswith sauteed chayote - Thumbnail standard

Chicken tacoswith sauteed chayote - Thumbnail 2x

Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)

Radishes

Garlic clove

Scallions

Lime (or lemon)

Tomato

Chayote

Roasted pepitas (pumpkin seeds)

Crema

Wheat flour tortillas

Smoky Mexican Moment spice blend (smoked paprika, paprika, coriander, cumin, garlic flakes, oregano, black peppercorns, cloves, allspice, cinnamon)

Classic

Chicken Tacos with Sautéed Chayote

Large pan

Zester

Peeler

Salt & pepper

Aluminium foil

In a large pan, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium-high. Pat the &lt;strong&gt;chicken&lt;/strong&gt; dry with paper towel; season with &lt;strong&gt;&amp;frac12; the spice blend&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Add the &lt;strong&gt;chicken thighs*&lt;/strong&gt; to the pan and cook, partially covered, 4 to 6&amp;nbsp;minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before thinly slicing it against the grain.

Chicken Tacos with Sautéed Chayote - Step #1 Cook the chicken

Cook the chicken

Preheat the oven to 450&amp;deg;F. While the chicken cooks, zest the &lt;strong&gt;lime&lt;/strong&gt;. &lt;strong&gt;Juice &amp;frac12;&lt;/strong&gt; and quarter the &lt;strong&gt;remaining &amp;frac12;&lt;/strong&gt;. Slice the &lt;strong&gt;radishes&lt;/strong&gt; into rounds; place in a bowl of &lt;strong&gt;water&lt;/strong&gt;. Small-dice the &lt;strong&gt;tomato&lt;/strong&gt;. Peel and julienne the &lt;strong&gt;chayote&lt;/strong&gt;; toss in a small bowl with a &lt;strong&gt;splash of the lime juice&lt;/strong&gt; to prevent browning. Cut off and discard the root ends of the &lt;strong&gt;scallions&lt;/strong&gt;; thinly slice, separating the white bottoms and green tops. Mince the &lt;strong&gt;garlic&lt;/strong&gt;.

Chicken Tacos with Sautéed Chayote - Step #2 Mise en place

Mise en place

In the reserved pan of fond, heat a drizzle of &lt;strong&gt;oil&lt;/strong&gt; on medium. Add the &lt;strong&gt;garlic&lt;/strong&gt; and &lt;strong&gt;white bottoms of the scallions&lt;/strong&gt;. Cook, stirring occasionally, 30 seconds to 1 minute, until fragrant. Add the &lt;strong&gt;chayote&lt;/strong&gt; and &lt;strong&gt;&amp;frac12; cup water&lt;/strong&gt; (double for 4 portions); season with the &lt;strong&gt;remaining spice blend&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Cover and cook, stirring occasionally, 10 to 12 minutes, until tender. Transfer to a medium bowl and toss with as much of the &lt;strong&gt;lime zest&lt;/strong&gt; as you&amp;rsquo;d like.

Chicken Tacos with Sautéed Chayote - Step #3 Sauté the chayote

Sauté the chayote

While the chayote cooks, stack the &lt;strong&gt;tortillas&lt;/strong&gt; on a large piece of foil; tightly wrap the foil around the tortillas. Carefully place directly on the oven rack and bake, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.

Chicken Tacos with Sautéed Chayote - Step #4 Warm the tortillas

Warm the tortillas

While the tortillas warm, in a medium bowl, make the pico de gallo by combining the &lt;strong&gt;tomato&lt;/strong&gt;, &lt;strong&gt;radishes&lt;/strong&gt; (drain before adding), &lt;strong&gt;up to &amp;frac12; the green tops of the scallions&lt;/strong&gt; (to taste) and &lt;strong&gt;up to &amp;frac12; the lime juice&lt;/strong&gt; (to taste); season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt; to taste. In a small bowl, combine the &lt;strong&gt;crema&lt;/strong&gt; and as much of the &lt;strong&gt;remaining lime juice&lt;/strong&gt; as you&amp;rsquo;d like; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt; to taste.

Chicken Tacos with Sautéed Chayote - Step #5 Make the pico de gallo & seasoned crema

Make the pico de gallo &amp; seasoned crema

Divide the &lt;strong&gt;tortillas&lt;/strong&gt; between your plates. Add the &lt;strong&gt;sliced chicken&lt;/strong&gt; and &lt;strong&gt;saut&amp;eacute;ed chayote&lt;/strong&gt;. Top with the &lt;strong&gt;pico de gallo&lt;/strong&gt;. Garnish with the &lt;strong&gt;pepitas&lt;/strong&gt; and as many &lt;strong&gt;remaining green tops of the scallions&lt;/strong&gt; as you&amp;rsquo;d like. Serve the &lt;strong&gt;seasoned crema&lt;/strong&gt; and &lt;strong&gt;lime wedges&lt;/strong&gt; on the side. Bon app&amp;eacute;tit!