Lunchbreak: Chef Michael Ferraro makes chicken tacos

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Chef Michael Ferraro

Delicatessen and MacBar

Eppa Sangria


Chicken Tacos
Serves 2

4 round flaxseed wraps (3 inches)
10 ounces chicken (small diced)
1/2 teaspoon chipotle
4 Tablespoons extra virgin olive oil
1 avocado (diced)
2 Tablespoons chopped cilantro
1 garlic glove
3 Tablespoons onion (small diced)
1 teaspoon jalapeno (minced)
2 Tablespoons tomatoes (deseeded/small diced)
1/2 cup corn
1/2 Tablespoon white vinegar
1/2 Tablespoons sugar


Put tortilla chips into taco mold and bake at 275 F for 10 minutes. Making sure they hold shape and are slightly crisp. Set aside.

Chicken Prep

Heat a medium sauté pan on high. Add 1 Tablespoon olive oil, chicken, salt, pepper and chipotle powder; cook for 2 minutes. Add in 1 1/2 Tablespoons onion, cooking until translucent and chicken is cooked. Set aside.

Charred Corn

Heat a sauté pan on high, add 1 Tablespoon olive oil and corn. Spread evenly allow to cook till charred. Toss to char all sides and add salt, pepper, remaining onion, vinegar and sugar for a minute. Set aside.

Avocado and Cilantro Salsa

In a blender, add 2 Tablespoons olive oil, cilantro and garlic clove; puree. Move into a bowl, add in jalapenos and avocado. Lightly mash and set aside.

In the flaxseed tortilla shells, add chicken and layer with corn, top with avocado.

Chef Ferraro’s Tips:

Two methods for working with proteins: marinating and grilling. Marinades incorporate a lot of flavor and grilling reduces oil content.  Combined, these methods pack a lot into every bite.

For creamy salad dressings, try replacing mayo and other emulsions with silken tofu, which is very low in fat and calories. Pureeing gives it a light/creamy consistency without much guilt.

Instead of going with fried potatoes, roast them in the oven with garlic, shallot, thyme, and olive oil. You’ll avoid the bad fats, while still boosting the flavor. Whether using it for breakfast with eggs or dinner with the grilled chicken, roasted potatoes are versatile for all parts of the day.

For a sweet tooth, swap half the sugar for agave nectar. Agave is a great vegan alternative, and is a bit sweeter than honey and regular sugar. It allows you to go light on the sugar without sacrificing taste.

When a recipe calls for breadcrumbs, make your own. It’s quick and allows you more control. Store-bought bread crumbs contain a lot of sodium and fat. Allow slices of whole wheat bread to air dry then place into a food processor. You’re all set to go for all your cooking needs.

When enjoying a drink in the summer, try and be simple – like Eppa Sangria which is antioxidant-rich, made with organic grapes,  premium, and ready-to-drink – no fuss or mess. Pour over ice and Enjoy – Mix up with some fruit if you want to be creative.

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