So pull your fennel out of it’s comfort zone and try it as a compliment to these grilled chicken tacos!
1 fennel bulb, cleaned and trimmed, sliced in about 1/3″ slices
3 boneless, skinless chicken breasts, pounded to about 1/2″
Juice of 1 lemon and 1 orange
2-3 garlic cloves, minced
2-4 T extra virgin olive oil
1/2 cup chopped cilantro
Corn or flour tortillas
Pound the chicken breasts and marinate with lemon and orange juices, 1 tablespoon of olive oil and the minced garlic in a zip lock bag for 30-60 minutes or overnight. Prepare the Radish Salsa and let sit on the counter while you prepare fennel and chicken.
Heat 1-2 tablespoons of olive oil in a cast iron skillet over medium high heat, either on your stove or on a side burner on the outdoor grill. Add fennel and cook until lightly browned and crisp/tender.
If you are using an outdoor grill, cook chicken for approximately 3 minutes on each side on medium heat or you can transfer the fennel from the cast iron skillet when it’s done to a plate and cook the chicken breasts in batches in the skillet by adding 2 tablespoons of oil to each batch (drain chicken from marinade first if using this method).
Transfer the chicken to a large cutting board, let cool. While chicken is cooling, heat up the tortillas. With a large knife, chop chicken into bite sized pieces. To serve, place chicken in a tortilla, add several slices of fennel and top with radish salsa.