Chicken Street Tacos / #SundaySupper

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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

• Beef and Portobella Tostados by Our Good Life
• Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
• Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
• Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
• Rotisserie Chicken Nachos by Pies and Plots

Drinks

• Cherry Paloma by The Crumby Cupcake
• Spicy Micheladas by Food Lust People Love
• Strawberry Pineapple Agua Fresca by Authentically Candace

Entrees

• Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
• Chicken Tinga Chalupas by Palatable Pastime
• Chicken Tortilla Soup by Soulfully Made
• Chipotle Chicken and Black Bean Soup by Cooking Chat
• Mexican Chicken and Black Bean Casserole by Simple and Savory
• Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
• Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon

Sides and Sauces

• Alambre Skillet Cheese Dip by My Life Cookbook
• Black Bean Cilantro Rice by Sew You Think You Can Cook
• Mango Habanero Sauce by Caroline’s Cooking
• Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
• Slow Cooker Healthy Refried Beans by Cricket’s Confections

Sweets

• Blueberry-Chocolate Jicamuffins by What Smells So Good?
• Carlota de Limón – Lime Charlotte by Sunday Supper Movement
• Flourless Mexican Hot Chocolate Cake by Baking Sense
• Margarita Cupcakes by Gourmet Everyday
• Oreo Taco Cookies by Ninja Baker
• Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
• Strawberry Gluten-Free Hand Pies by And She Cooks

Tacos

• Chicken Street Tacos by The Freshman Cook
• Chicken Fajitas by A Day in the Life on the Farm
• Lime Chicken Soft Tacos by Life Tastes Good
• Mini Taco Bowl Bites by Jersey Girl Cooks
• Pineapple Lime Chicken Tacos by Brunch-n-Bites
• Taco Bake by My World Simplified

Join 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.

Author: The Freshman Cookprint 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!

http://www.thefreshmancook.com/2017/04/chicken-street-tacos-sundaysupper.html

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Inside Out BBQ Ribs Grilled Cheese / #SundaySupper

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Today, I have a sandwich for you that I think you will really love!! Inside Out BBQ Ribs Grilled Cheese! You may be asking yourself, "What in the world is an Inside Out Grilled Cheese?" Well, I wasn't too sure myself, but when my husband learned that we were talking grilled cheese today for Sunday Supper, he told me about an Inside Out Grilled Cheese he saw on a cooking show. Basically, one side of the bread is buttered, and grilled, just like the grilled cheese we grew up with. The difference comes when you put the sandwich together. The toasted side of the bread goes on the inside, making the outside of the sandwich soft and gentle on your mouth! No scrapes on the roof of your mouth. But, you still get that great grilled cheese flavor!
I thought this was a great idea! I concocted this sandwich using leftover ribs and cole slaw. Who says leftovers can't be new again?! This was a tasty and fun way to use up some of them! Hope you enjoy this sandwich!!

Inside Out BBQ Ribs Grilled Cheese

(makes 2 sandwiches)
(printable recipe at end of post)

5 Cooked BBQ Ribs
1/4 -1/2 cup BBQ Sauce
6-7 Onion Slices 
1/2 loaf Italian Bread
 2 tablespoons Butter
1/2 cup shredded Cheddar Cheese
1/2 cup Cole Slaw
French Fries

Five rib bones will make enough meat for 2 sandwiches.

Pull the meat off the bones. I heated the bones in the microwave and cut the meat off with a knife. It came off easily.

Chop up the rib meat into smaller than bite size pieces.

Heat the BBQ sauce in a pan, and add the chopped rib meat to heat.

Saute a few onion slices in a frying pan.

Cut 2, 3/4" wide pieces per sandwich from a loaf of Italian bread. This bread gave the sandwich a fantastic flavor. You could also use your favorite bread.

Melt 1 tablespoon of butter in a frying pan. Place bread down on the butter and grill it until the butter browns the bread.

Remove bread from pan, and place on baking sheet. Cover with cheese.

Broil in oven until cheese is melted.

Build your sandwich by placing the cheese side up. On one side place the cole slaw. On the other side top the cheese with BBQ and onions.

Add french fries and a some extra sauce. Enjoy!

Thank you for joining me today!

Thank you to Christie from A Kitchen Hoor's Adventures for hosting today's tasty event! 

Keep scrolling down to find more amazing grilled cheese recipes from #SundaySupper members!!

Sunday Supper Gourmet Grilled Cheese Sandwich Recipes

Not Your Average 'Wiches

• Inside Out BBQ Ribs Grilled Cheese by The Freshman Cook
• Mozzarella Stick Grilled Cheese Sandwich by Life Tastes Good
• Potato Patty Grilled Cheese Bites by Sunday Supper Movement
• Ramen Grilled Cheese by Palatable Pastime

Protein Filled 'Wiches

• Avocado Bacon Gourmet Grilled Cheese Sandwich by Crazed Mom
• Bacon Cheddar Grilled Chip Butty by Tramplingrose
• Grilled Dill Havarti and Salmon by My World Simplified
• Grilled Liz Lemon Sandwich by Cricket’s Confections
• How to Make Reuben Paninis by Cosmopolitan Cornbread
• Shrimp and Bacon Grilled Cheese Sandwich by Sprinkles and Sprouts

Sweet and Savory 'Wiches

• Applewood Gouda and Pear Grilled Cheese by A Kitchen Hoor's Adventures
• Bacon, Apple, Brie Panini by That Skinny Chick Can Bake
• Monte Cristo with Fresh Blackberry Sauce by A Mind “Full” Mom

Veggie Loaded 'Wiches

• Apricot Poblano Grilled Cheese Sandwich by My Life Cookbook
• Arugula Basil Pesto Grilled Cheese by Helpful Homemade
• Caprese Grilled Eggplant Roll Ups by Caroline’s Cooking
• Grilled Brie With Smoky Portobellos and Caramelized Onions by Simple and Savory

Dessert 'Wiches

• Banana FluffaNutella Grilled Cheese by Soulfully Made
• Strawberry French Toast Grilled Cheese by Hezzi-D’s Books and Cooks
• The Ultimate Doughnut Grilled Cheese by Pies and Plots

Join 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.

yield: 2 sandwichesAuthor: The Freshman Cookprint recipe

Inside Out BBQ Ribs Grilled Cheese

INGREDIENTS:

• 5 Cooked BBQ Ribs
• 1/4 -1/2 cup BBQ Sauce
• 6-7 Onion Slices
• 1/2 loaf Italian Bread
• 2 tablespoons Butter
• 1/2 cup shredded Cheddar Cheese
• 1/2 cup Cole Slaw
• French Fries

INSTRUCTIONS:

1. Five rib bones will make enough meat for 2 sandwiches.
2. Pull the meat off the bones. I heated the bones in the microwave and cut the meat off with a knife. It came off easily.
3. Chop up the rib meat into smaller than bite size pieces.
4. Heat the BBQ sauce in a pan, and add the chopped rib meat to heat.
5. Saute a few onion slices in a frying pan.
6. Cut 2, 3/4" wide pieces per sandwich from a loaf of Italian bread. This bread gave the sandwich a fantastic flavor. You could also use your favorite bread.
7. Melt 1 tablespoon of butter in a frying pan. Place bread down on the butter and grill it until the butter browns the bread.
8. Remove bread from pan, and place on baking sheet. Cover with cheese.
9. Broil in oven until cheese is melted.
10. Build your sandwich by placing the cheese side up. On one side place the cole slaw. On the other side top the cheese with BBQ and onions.
11. Add french fries and a some extra sauce.

http://www.thefreshmancook.com/2017/04/inside-out-bbq-ribs-grilled-cheese.html

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Air Fryer Chicken Quesadillas

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Just Plum Crazy 

Fudge Pie

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Simply Stacie 

Homemade Soft Pretzels w/ Honey Mustard Dip

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No Bake Peanut Butter Pie / #SundaySupper

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 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.

Mix together the gelatin and milk. Let stand about 5 minutes.

Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.

Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 

Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 

Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.

Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.

 

Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 

Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.

Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.

Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!

Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

• Apple and Bacon Cornmeal Scones by Caroline’s Cooking
• Blueberry Lemon Muffins by Casa de Crews
• Lemon Crumb Cake by Life Tastes Good
• Nana’s New York Crumb Cake by The Crumby Cupcake
• Overnight Nutty Coffee Cake by Family Around The Table

Eggs

• Asparagus Quiche in Hash Brown Crust by The Wimpy Vegetarian
• Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
• Breakfast Bread Bowls by Brunch-n-Bites
• Ham and Cheese Empanadas by Asian In America
• Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
• Overnight Breakfast Casserole by Soulfully Made
• Overnight Sausage and Broccoli Egg Bake by Our Good Life
• Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
• Sous Vide Egg Bites by Cricket’s Confections
• Tuna Deviled Eggs by Palatable Pastime

Sides and Veggies

• Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
• Baked Chili Maple Bacon by Food Lust People Love
• Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
• Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
• Overnight Gluten Free Oats by Gluten Free Crumbley
• Vegetable Lasagna by Cindy’s Recipes and Writings

Sweets

• Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
• Flourless Chocolate Torte by Pies and Plots
• No Bake Peanut Butter Pie by The Freshman Cook
• Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
• Strawberry Almond Crumble by Sunday Supper Movement

Join 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.

yield: 1 PieAuthor: The Freshman Cookprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust

• 2-9 ounce packs Nabisco Famous Chocolate Wafers
• 5 tablespoons unsalted Butter, melted
• 1/4 cup Confectioner's Sugar
• 2 tablespoons Water

Filling

• 1 1/4 teaspoons unflavored Gelatin
• 1/3 cup whole Milk
• 1 cup packed dark brown Sugar
• 6 ounce Cream Cheese, softened
• 2 cups Creamy Peanut Butter
• 5 teaspoon Vanilla
• 2 cups Heavy Whipping Cream, chilled

Chocolate Topping

• 8 ounces Milk Chocolate, chopped
• 1/3 cup Heavy Whipping Cream
• Candy Eggs

INSTRUCTIONS:

1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
3. Mix together the gelatin and milk. Let stand about 5 minutes.
4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!

http://www.thefreshmancook.com/2017/04/no-bake-peanut-butter-pie-sundaysupper.html

Created using The Recipes Generator