Showing posts with label tacos. Show all posts
Showing posts with label tacos. Show all posts

Sunday, April 30, 2017

Chicken Street Tacos / #SundaySupper

I think you are going to love these Chicken Street Tacos! They are easy to make, and even though the ingredient list is long, you probably have most of the items in your pantry already! I like this recipe because although I wrote this post as if you are making a plate of tacos, it would also work if you wanted to serve the tacos as a buffet with everyone making their own. It would be a bit easier on the hostess, too!
Any way you want to serve these, they will be a favorite with your friends and family, and perfect for celebrating Cinco de Mayo! Enjoy!
Chicken Street Tacos 
(printable recipe at end of page)

1/2 cup Sour Cream
1/2 cup Heavy Whipping Cream
1 Fresh Lime
1 pound Boneless Skinless Chicken Breast
1 cup Orange Juice
1 Fresh Lime
1 small white Onion
small Flour or Corn Tortillas
1 teaspoon Butter
Minced Garlic
1/2 teaspoon Cumin
1 Fresh Corn on the Cob
1 teaspoon Butter
Salt and Pepper
Salsa
Avocado
Cilantro
Queso Fresco 
Lettuce to garnish plate

Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.
Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour. 
 Dice onions and set aside.
 Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.
When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.
Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.
As soon as the chicken has cooled enough to handle it, start shredding it apart.
Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado. 
These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!

Thank you for joining me to celebrate Cinco de Mayo! The Sunday Supper family has a lot more tasty recipes to share with you! Scroll down a bit and check out all the great recipes for celebrating!
Muchas Gracias to Shelby from Grumby's Honeybunch for hosting today!

Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

Drinks

Entrees

Sides and Sauces

Sweets

Tacos

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Chicken Street Tacos

prep time: cook time: total time:

INGREDIENTS:

  • 1/2 cup Sour Cream
  • 1/2 cup Heavy Whipping Cream
  • 1 Fresh Lime
  • 1 pound Boneless Skinless Chicken Breast
  • 1 cup Orange Juice
  • 1 Fresh Lime
  • 1 small white Onion
  • Small Flour or Corn Tortillas
  • 1 teaspoon Butter
  • 1/2 teaspoon Minced Garlic
  • 1/2 teaspoon Cumin
  • 1 Fresh Corn on the Cob
  • 1 teaspoon Butter
  • Salt and Pepper
  • Salsa
  • Avocado
  • Cilantro
  • Queso Fresco
  • Lettuce to garnish plate

INSTRUCTIONS:

  1. Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.
  2. Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour.
  3. Dice onions and set aside.
  4. Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.
  5. When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.
  6. Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.
  7. As soon as the chicken has cooled enough to handle it, start shredding it apart.
  8. Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado.
  9. These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!
Created using The Recipes Generator

Thursday, June 23, 2011

Adobo Marinated Pork Tacos w/ Pineapple Salsa

Our entree this week is a southwestern favorite! Tacos! I know you will like these. There have mega flavor!
We need to marinate our pork for at least 2 hours. Here's the recipe:
Adobo Marinade
(adapted from fox13now.com)
2 cups fresh diced Tomatoes
3 tablespoons Chili Powder
2 teaspoons Chipotle Peppers, pureed
2 tablespoons Honey
2 tablespoons Brown Sugar
3 tablespoons Red Wine Vinegar
1 teaspoon Cayenne Pepper
1/4 cup fresh chopped Garlic
1/4 cup Olive Oil
2-3 lbs Pork Tenderloin or Pork Loin
Slice the roma tomatoes in half.
Slice each half into 4 slices.
Slice the tomato halves the opposite way you 
to create diced tomatoes. Do this until you have 2 cups.
Place the tomatoes and 3 tablespoons of Chili powder
in a bowl.
Puree your chipotle Peppers in the food processor. If you don't 
have one available to you, chop chipotle peppers very fine or tiny.
Add it to the bowl.
Chop the garlic. 
Add the garlic to the bowl along with the honey, 
brown sugar, red wine vinegar, and cayenne pepper, 
and olive oil.
Slice your pork into thin slices.
Then cut the slices into strips.

Turn the pork side ways and cut slices again.
You will end up with these pieces above.
Take all you pork and put it into the bowl of marinade.
(I can't believe I missed this pic, sorry!)
Cover the bowl and set it in the refrigerator for
at least 2 hours, but no more than 24 hours.
Lets make our Pineapple Salsa while the pork is marinating.
(adapted from Dole.com)
2 cups chunked fresh Pineapple
1/4 cup Pineapple Juice
1/2 cup finely chopped Red Bell Peppers
1/4 cup finely chopped Yellow Peppers
1 tablespoon chopped Green Onion
2 teaspoons chopped fresh Cilantro
2 tablespoons chopped Jalapenos Chilies
Chop the top off of the pineapple.
Slice down the side of the pineapple, taking the skin off.
Get as close to the skin as you can, but try to get as
many eyes as can. I left quite a few on my pineapple, 
so I will have to cut them out when I am done taking 
the skin off. DARN!
Slice pieces of pineapple.
Cut centers out of each piece.
Cut slices out of each slice.
Turn the slice and cut the other way.
Now you have your chunks!
Take your yellow pepper and cut off the top.
Cut the usable pieces away from the stem, 
and throw the stem away.
Cut a piece of the pepper off and cut it into strips.
Then cut the other way, creating diced pepper.
Do the same thing to the red pepper. 
 Chop the green onion.
Tear the cilantro off of the stem, bunch it together,
and chop into little pieces.
Cut the top off of the jalapeno pepper.
Cut down the side of the pepper, around the 
center membrane, which we do not want.
Make sure to keep your hands away from your face 
until you have time to wash your hands. The jalapeno 
and the seeds can cause a burning sensation and it really
can hurt your eyes.
 Clean out all the seeds by running the peppers through
cold water.
Slice the jalapeno into strips and cut into diced pieces,
just as we did the red and yellow peppers.
Place everything into a bowl, stir it up, and refrigerate.
Now, back to our tacos:
Get everything ready that you like on your tacos.
 Sizzle the pork with the marinade until the pork is 
cooked through.
 Put your taco together. Add some pineapple salsa.
Dig In & Enjoy!

Thanks for joining me today. Thanks for your 
patience as I catch up with the week. (My new 
computer is working great~crossed fingers)

Later tonight, I will post this weeks side dish,
Southwest Egg Rolls.

I hope you can join me!!