Caesar Salad Tacos

Ingredients

Chicken Breasts:

• Juice from 2 limes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon ground Ancho chile pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper
• 2 boneless skinless chicken breasts

Caesar Dressing:

• 1/3 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon anchovy paste
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 3 garlic cloves
• 3/4 cup olive oil

For Assembly:

• 1 bunch of romaine lettuce, chopped
• Tortillas, for serving
• 1/4 pint cherry tomatoes
• 2 to 3 radishes, thinly sliced
• 2 limes, quartered
• 1 tablespoon minced fresh cilantro, for garnish

Instructions

1. 1
   To Make the Chicken Breasts: In a small bowl, whisk together the lime juice, olive oil, salt, Ancho chile pepper, cumin, coriander and cayenne. Place the chicken breasts in a resealable plastic bag or a baking dish. Pour the marinade over the chicken and turn it a few times until it’s evenly coated. Cover and transfer to the fridge to marinate for about 1 hour.
2. 2
   In a large skillet, set over moderately high heat, add a few tablespoons of oil. When hot, add the chicken and cook for about 5 minutes per side, until firm to the touch. Transfer to a cutting board and allow to rest for about 5 minutes before cutting it.
3. 3
   To Make Caesar Dressing/Salad: To a blender, add all of the ingredients, except the oil, and pulse until smooth. With the blender running on low, pour in the olive oil and pulse until very smooth.
4. 4
   To Assemble the Tacos: Toss the romaine lettuce with about a tablespoon of dressing until evenly coated.
5. 5
   Add a few slices of chicken to each tortilla. Top with a handful of salad, an extra drizzle of dressing, some tomatoes, radishes and sprigs of cilantro. Repeat until you’ve assembled all of the tacos. Serve immediately.