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

Created using The Recipes Generator

Adobo Marinated Pork Tacos w/ Pineapple Salsa

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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!!