Sonoran Chicken with Nopales

• 3 large fresh nopales (cactus paddles, about 7 1/2 ounces total), spines removed and sliced into long 1/2-inch-thick strips (page 150)
• Juice of 1 lime
• 3 tablespoons olive oil (preferably Spanish)
• 1 1/2 teaspoons kosher salt
• Pinch of freshly ground black pepper
• 2 sprigs fresh thyme
• 1/2 cup water
• 1 teaspoon coriander seed, toasted (page 164)
• 1 teaspoon cumin seed, toasted (page 164)
• 1/4 teaspoon chipotle chile powder
• 2 tablespoons pumpkin seeds, lightly toasted (page 164)
• 1 teaspoon lemon-infused olive oil (page 162)
• 1/2 teaspoon grated lemon zest
• 2 pounds boneless, skinless chicken breast
• 2 tablespoons vegetable oil
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Iceberg Lettuce Garnish (page 144), finely grated radish, and grated queso fresco

1. To cook the nopales, fill a large pot halfway with water and heat it over medium heat until it reaches 165F on an instant-read thermometer.
2. Place the nopales, lime juice, olive oil, 1/2 teaspoon of the salt, pepper, thyme, and water in a large, heavy-duty (freezer-weight) self-sealing plastic bag.
3. Squeeze out as much air as possible and then completely seal the bag.
4. Place the bag in hot water and cook for 20 minutes.
5. Remove the bag from the water and let sit in an ice bath until cool.
6. When cooled, empty the contents of the plastic bag into a strainer set over a bowl, reserving the cooled nopales strips and discarding the liquid and thyme sprigs.
7. In a spice grinder, grind together the toasted coriander and cumin seed, the remaining 1 teaspoon salt, chile powder, and toasted pumpkin seeds to a fine powder.
8. Transfer to a flat dish and combine with the lemon-infused oil and lemon zest.
9. Dredge the chicken breasts in the seasoning mixture.
10. Preheat the oven to 350F.
11. In a large, heavy skillet, heat the vegetable oil over medium heat.
12. Saute the seasoned breasts on both sides until lightly browned and slightly crusty, about 3 to 4 minutes per side.
13. The breasts will brown quickly, so watch them carefully as they cook.
14. Transfer the browned chicken breasts to a baking sheet and bake until they are thoroughly cooked, but not dry, about 7 minutes.
15. Remove from the oven and slice the breasts crosswise on the diagonal into 1/3-inch-thick pieces.
16. To serve, lay the tortillas side by side, open face and overlapping on a platter.
17. Divide the lettuce and chicken strips equally between the tortillas and top with nopales strips, grated radish, cheese, and salsa.
18. Grab, fold, and eat right away.
19. Or build your own taco: lay a tortilla, open face, in one hand.
20. Spoon on some lettuce and chicken, top with nopales, grated radish, cheese, and salsa, fold, and eat right away.

fresh nopales, lime, olive oil, kosher salt, ground black pepper, thyme, water, coriander seed, cumin, chile powder, pumpkin seeds, lemoninfused olive oil, lemon zest, chicken breast, vegetable oil, corn tortillas, queso fresco

Taken from www.epicurious.com/recipes/food/views/sonoran-chicken-with-nopales-393974 (may not work)