Loaded Chicken Tacos
Chicken
*12 frozen Chicken Tenders (You could also use 12 Fresh chicken tenders cubed) cook in a heated skillet with extra light olive oil and add the following seasonings.
*
Note: Sprinkle the following Spices on the chicken in skillet and cover with lid and cook until chicken is fully cooked.
*1 teaspoon Deverle’s Seasoning or Season All, or to taste
*1 tablespoon dried Minced Onions
*2 teaspoon dried Minced Garlic
*1/4 teaspoon Red Pepper Flakes, or to taste
*Fresh Ground Black Pepper, to taste
Cook the chicken in a Cast Iron skillet if using fresh and cube the chicken (I used a Stainless Steel skillet with lid because my chicken was frozen) with 2-3 Tablespoons Olive Oil. Cook the Chicken until browned about 15 to 20 minutes on medium heat until it is no longer pink inside or until the internal temperature is 165*F. Deglaze the pan with 2 to 3 tablespoons of water. Add center of your taco shells.
After Chicken is cooked I cut into chunks with scissors.
Serves 6 to 8 depending on portion size.
*White Corn Tortillas or Yellow or Flour Tortillas, warm according to directions
Cinco de Mayo Fruit Salsa
*3 Roma Tomatoes or 14 Strawberries, diced
*2 to 3 Jalapenos, seeds removed, diced small
*1/2 Large Red Onion, diced small
*2 (15 ounce) cans Diced Mangos, drained
*1 cup roughly chopped Fresh Cilantro
*Juice from 1 Lime
*1/4 teaspoon, Sea Salt
Place the above ingredients into a mixing bowl and mix/toss together and serve over chicken tacos etc…
Avocado Lime Sauce
*
*1 Ripe Avocado
*Juice from 1 Lime
*1/4 cup Greek Yogurt
*1 to 2 teaspoon Hot Sauce, like Franks
*Sea Salt, to taste
In a blender or small food chopper. Blend avocado, lime juice, yogurt, hot sauce and salt, until smooth.
Use for topping on tacos.
Recipe adapted from Food Network
Toppings:
*Favorite Salsa, we like a medium Pace Picante Sauce
*Shredded Iceberg Lettuce
*Fruit Salsa
*Avocado Lime Sauce
***Also See Cinco de Mayo Food Ideas
Fruit Salsa
Enjoy!
Lindy
