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Soft Tacos with Southwestern Salsa

Ingredients

  • Sliced fresh avocados, lime wedges, chopped fresh cilantro for garnish (optional)
  • 1 cup crumbled Queso cotija cheese (or similar sharp crumbly cheese)
  • 2 cup mixed baby greens or arugula, washed and drained
  • 8 (6 inch) corn tortillas
  • Zest and juice of two limes
  • 3 tablespoon finely chopped fresh cilantro
  • 1 ½ cup sour cream
  • + 24 more ingredients
    • For the Cilantro Lime Crema:
    • ¼ cup fresh cilantro, plus extra for garnish, chopped
    • 1 jalapeno chili, seeded and minced
    • ¾ cup medium diced avocado
    • 1 ½ cup grape tomatoes, quartered
    • 1 teaspoon ground cumin
    • 1 teaspoon Ancho chile powder
    • 3 garlic, minced
    • 4 scallions, thinly sliced
    • 2 tablespoon unsalted butter
    • 2 ½ cup fresh corn
    • For the Avocado Corn Salsa:
    • 1 ½ pound boneless, skinless chicken breasts, cut crosswise into 1/2 inch strips
    • 1 cup thinly sliced red onion (semi circles)
    • 6 garlic, minced
    • 1 teaspoon Tabasco sauce
    • ½ teaspoon black pepper
    • 1 teaspoon salt
    • 4 teaspoon ground cumin
    • 4 teaspoon dried oregano
    • ½ cup olive oil
    • ½ cup fresh lime juice
    • ½ cup minced fresh cilantro
    • For the Marinade:

Recipe serves 4 Prepare the marinade: In a medium bowl, combine the cilantro, lime juice, olive oil, oregano, cumin, salt, pepper, Tabasco, and garlic. Combine the marinade, onion, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator for 45 minutes, turning occasionally. Mea...

View full recipe at Spry Living

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