Tag Archives: mexican food

Flat Tacos

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This was really good – the sauce was really tasty and this was a great way to change up a regular ol’ taco!

Ingredients:

1 lb. chicken breast

1/2 c. soy sauce

4 cloves garlic, minced

1/4 olive oil

1 t. salt

1/2 t. pepper

1 t. cumin

1 t. oregano

1 package corn tortillas

3 c. shredded cheddar cheese

2/3 c. mayonaisse

3 cloves garlic, minced

1 can chopped green chiles

2 T. lime juice

1/2 t. salt

Cilantro

Guacomole

Pico de gallo

Queso fresco, crumbled

Directions:

Mix together the soy sauce, 4 cloves garlic, olive oil, salt, pepper, cumin and oregano in a bowl. Pour into a zip loc bag and add the chicken. Marinate for at least 30 minutes.

In the meantime, combine the mayo, 3 cloves garlic, green chiles, lime juice and some salt in a food processor. Pulse until smooth. Set aside.

Grill the chicken until cooked. Slice it into thin slices and set aside.

Place a corn tortilla in a pan. Add the cheddar cheese and top with another tortilla (like a cheese sandwich). Cook until the cheese is melted, turning it once.

Place the tortilla “sandwich” on a plate. Top with the chicken, guacamole, pico de gallo, queso fresco, and the mayonnaise sauce. Enjoy!

 

Chicken Fajitas

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These are always so tasty and I think, pretty healthy!

Ingredients:

1 lb. chicken breasts, cut into thin strips

2 T. cilantro, chopped

1 t. dried oregano

1 1/2 t. chili powder

1/4 t. garlic powder

1/4 t. cumin

Salt & Pepper

Juice of 1/2 lime

2 peppers, thinly sliced

1/2 onion, sliced

Soft tortillas

Shredded cheese

Pico de Gallo

Directions:

In a large bowl, combine the cilantro, cumin, 1/2 t. chili powder, garlic powder, oregano, salt and pepper, and lime juice. Add the sliced chicken and let marinate for about 15 minutes.

Preheat a pan with some olive oil. Saute the peppers, onions, and 1 t. chili powder. Add some salt. Cook until softened and browned. Remove from heat.

If needed, add some more olive oil to the pan. Cook the chicken until it is cooked through. Once cooked, add back the vegetables and toss altogether.

Serve in a warm torilla and top with cheese and pico de gallo.