Welcome to our 5-Week Beauty Lunch Series focused on beauty from the inside out with delicious, nutritious and easy-to-prepare meals from our favorite healthy chefs! Each week we’ll share a new recipe highlighting its skin benefits.
Up next in our series of healthy, beauty foods for skin we’re making tangy lime marinated chicken tacos with a garlic, cilantro “crema”, a great summer dish by cookbook author, private chef and culinary instructor Phoebe Lapine, who loves to document her kitchen confessions, eating the good with the bad and follows the motto:
Every dish tastes better when shared with family or friends.
–> Click to Tweet this quote
It was hard choosing only one recipe to include from her food blog Feed Me Phoebe, but ultimately we decided to try her Lime Marinated Chicken Tacos with “Crema”, which we tweaked slightly with a few “green modifications” since we like to overindulge in vitamins A, C, and K whenever possible (we are Green Beauty Team, after all!).
Before we start cooking, let’s go over the major skin benefits of a few un-assuming, but key ingredients for this recipe.
Many might brush right past the benefits of garlic because it is often used in recipes only for its flavor. However Allicin which is present in garlic has both anti-fungal and anti-aging skin benefits and helps increase the antioxidant levels of the skin and body.
Vitamins A and E in olive oil can help repair skin damage from outdoor damaging elements such as pollutants in the air, and too much sun exposure.
A lot of people believe sour cream is too fattening or high in calories and will avoid it at all costs. However when you buy organic sour cream fully cultured with live probiotics, such as acidophilus and bifidus, it helps the microbial balance of your digestive tract to improve your gut health. Maintaing a super happy tummy is essential for having clear skin. [Read: Clarifying Adult Acne]
Lime Marinated Chicken Tacos with “Crema”
1 cup of sour cream
1 medium garlic clove
1/4 cup of finely chopped cilantro
Juice of 2 limes
1/2 teaspoon of ground cumin
2 tablespoons extra virgin olive oil
1 pound of organic skinless, boneless, chicken breast cutlets
1 handful of mixed greens
8 six-inch corn tortillas
1: In a small food processor, puree the sour cream with the garlic, cilantro and juice of 1 lime. Season with salt.
2: In a shallow bowl, whisk the remaining lime juice with the cumin, 2 tablespoons of olive oil, and 1 teaspoon of salt. Add the chicken and turn to coat with the marinade. Let stand at room temperature for 10 minutes.
3: Remove the chicken from the marinade and grill, turning once until lightly browned on the outside and cooked through, about 8 minutes. Transfer the chicken to a cutting board and let cool for 5 minutes, then thinly slice.
4: Grill the tortillas in a single layer turning once, until soft and pliable, about 30 seconds. Spread the tortillas out, add a handful of mixed greens and then top with the crema and chicken. (P.S. Grilling the tortillas makes quite a big difference in the overall taste and texture, so be sure not to skip over this step!) Serve right away.
Our Beauty Lunch Series is about connecting beauty and nutrition to nourish your body from the inside out. We’d love to hear if you made this dish and how it turned out. Please leave us a comment below!
Stay tuned for our next post highlighting a beautifying recipe from Jolene Hart, a beauty editor turned health coach. Did you miss the other recipes in our Beauty Lunch Series? Click through to check out the delicious Vitamin Packed Fritatta and the Sweet Potato Quinoa Bowl.
Research and production assistant: Catherine Sabatino