Wednesday, March 2, 2011
I am no different! Once I found out that tacos put together at home can hold it’s own to tacos from my favorite joint, there was no stopping me. With fresh ingredients, and chicken that is cooked at home this recipe is healthier. More over, children love this stuff and indulge and for once you don’t have to curtail them from having an extra bite or two.
And now, with cricket being my latest distraction, I am thinking it won’t be a bad idea to have some tacos while enjoying the game too. Please agree with me!
Taco shells- 12
Chicken breast- 1 lbs, cut into bite size pieces
Pepper- 1 tsp
Olive oil- 1 tbsp
Lemon juice- 1 tsp
Garlic powder- 2 tsp
Jalapenos finely chopped- 1/2/to your taste
Chicken stock- 1 cup
Bell pepper julienne- 1/4 cup
Lettuce finely chopped- 1/4 cup
Guacamole- from 2 avocados(find the recipe here)
Mexican cheese- 1/2 cup (A Mixture of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheese)
Sour cream- 1/4cup (optional)
Salsa/chopped tomatoes- 1/4 cup
1.Marinate the chicken with pepper, oil,salt,lemon juice and garlic powder and keep aside for at least 15 minutes.
2.Boil the stock and add the marinated chicken into it.
3.After 3-4 minutes add the jalapeno slices and continue cooking till chicken is almost done.
4.Increase the heat and cook till all the water is absorbed.
5.Switch off when there is still a little water left, just enough to moisten the chicken.
6.Prepare the shells according to package instructions.
7.Fill them with cooked chicken,sour cream,salsa and veggies sprinkle the cheese over.
8.Place them on a baking sheet/microwave safe plate and warm in an oven at 400 degree F/on high in a microwave for 30-45 seconds, till the cheese is melted.
9.Serve with guacamole and some Mexican cumin rice or as it is.
Linking this to Anyone can cook
1.The fillings are completely versatile, as many of you know.
2.This is how my family likes it.You could make it vegetarian by using tofu and vegetable stock.And maybe add some bean chili for filling