Cinco de mayo Chicken Fennel Tacos

FennelWith it’s Mediterranean roots, it would probably be more at home in Italian or Middle Eastern cuisine, but I have learned that fennel can be a great complement  to many vegetable or meat entrees.

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
Radish Salsa

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.

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