I'm still here...with Chicken Taco's

I realized it has been a long long time since I have updated the recipe blog. I finally said, enough is enough. I have tried several yummy recipes in the last month that I have to share them! I give almost all my credit to myrecipes.com because they always have such scrumdiliumptious recipes and if my man is satisfied, then I am satisfied!

This first one is called Tacos de pollo, love love it!!

Tacos de pollo

3 cups packed shredded cooked chicken meat (see Notes)
2 cups (1/2 lb.) shredded jack cheese
Kosher salt
About 2 cups vegetable oil, divided
16 corn tortillas (5 to 6 in.)
1 cup coarsely chopped fresh cilantro
Wooden toothpicks
Tomato-Cucumber Salsa (See Below)

1. Preheat oven to 200°. In a bowl, mix chicken with cheese and season to taste with salt.

2. Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.

3. Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.

4. Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.

Yield: Makes 16 tacos; 8 servings

Tomato-Cucumber Salsa


2 pounds tomatoes
1/2 cup white onion, chopped
1 tablespoon garlic, chopped
2 serrano chiles, stemmed, seeded, and chopped
3 tablespoons red wine vinegar
2 cups English (seedless) cucumber, peeled and cut into chunks
Coarse kosher salt

1. Immerse tomatoes in boiling water to cover for 5 seconds (if ripe) to 15 seconds (if firm). Lift out and drain. Core tomatoes and pull off skin; discard cores and skins. Halve tomatoes crosswise; squeeze out juice and seeds and discard.

2. In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.

3. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.

Yield: Makes 4 cups



This 2nd yummy recipe has been asked for at least once a week by my sweetie. As long as your Mango's are ripe, this recipe is simply divine!

Chicken Tacos with Mango-Avacoda Salsa

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup prechopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
8 (6-inch) corn tortillas

1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.

2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.

3. Heat tortillas according to package directions; top with chicken and salsa.

Yield: 4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa)