Twice Cooked Chicken Tacos ™

This is an easy recipe for a quick dinner or even lunch. I've used chicken tenders but you can even use chicken breast or chicken thighs instead. 

Filling

1 lb boneless skinless chicken tenders 
1/8 - 1/4 tsp each: ground pepper, salt 
1- 2 T olive oil (enough to coat bottom of pan) 
1 tsp each: fresh or dried cilrantro ( parsley), Worcestershire sauce
1 clove garlic crushed chopped
2 T fresh lime juice
1/8 tsp red pepper flakes 
Pinch of turmeric (optional)
1/2 c diced onions
1 c salsa

Fixings

8 taco shells

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside.  


In a shallow bowl combine, chicken tenders, lime juice, salt, pepper, Worcestershire sauce, garlic, cilantro, red pepper flakes and turmeric. Toss to coat both sides. Cover and let marinate in the refrigerator for a few hours. 

Heat skillet on medium high heat, reduce heat and add oil. Place chicken in pan and cook on 1 side for 4- 6 minutes.  Flip chicken over and cook on other side for 4-6 minutes more or until done.

Remove chicken from pan and let rest for a few minutes before shredding.  With clean hands or clean forks shred chicken.  

Heat skillet to medium heat. Combine shredded chicken, salsa and onions to skillet. cook for 4 - 7 min. or until heated. 

Scoop into taco shells and and top with your favorite fixings.

Serves 4.

Wandering Taco™

This is my version of the tailgate classic. I've used ground round but you can use turkey for even vegan meat if desired. 

1 lb ground meat ( lean Beef)
1 T olive oil 
1/2 c  chopped onion
1/8 c chopped bell pepper

1/8 - 1/4 tsp  each: salt, pepper 

1  c salsa 

1 clove garlic (chopped, crushed)

1/8 tsp red pepper flakes
1/4 tsp chopped cilantro

1 lime, juice and zest

1 10 oz package corn chips

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Heat saute pan over medium high heat. Reduce heat to medium and add oil. if needed. Add onions and meat. Brown meat and onions for 8-10 minutes. Drain excess grease from meat (If using lean beef, omit step). 

Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat. Cook for another 4 to 6 minutes or until done. Squeeze some lime juice over meat mixture.

To serve: Pour corn chips into bottom of 4 bowls. Spoon meat mixture over corn chips. Top with your favorite fixings. 

Serves 4. 

Baja Shrimp ™

This is a great shrimp dish for summer or anytime.

1 lb shrimp 
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
1 - 2 T olive oil
1 tsp Worcestershire sauce
1 T tequila
1 clove garlic crushed
1/4 tsp fresh parsley or cilantro

Combine ingredients in a bowl. Toss to coat shrimp. Marinate for 15- 30 minutes in refrigerator.

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

Serves 4