Tuesday, May 1, 2012

Spicy Chicken Tacos

Turns out we do have a bottle of rum.  Why am I telling you this?  Well, I came across it the other night while I browsed through our liquor selection to make myself a drink while Nathan made us dinner.  And that's exactly what I did- I sipped on a fruity adult beverage while simultaneously working on my blog and guiding Nathan though his recipe.  It's all about multitasking. 

And what perfect timing for us to have these as I am able to share them with you for Cinco de Mayo!!  Nathan found the recipe himself a few nights ago and I immediately made the suggestion that he put his culinary skills to use.  It turned out fantastic and gave me a little catch up time.  The recipe actually made enough to serve four, but we both love our tacos so leftovers were very welcome in this meal.

P.S. Stay tuned for dessert later this week to complete your fiesta!

Spicy Chicken Tacos

Serves 4

1 pound cooked, shredded chicken
6 roma tomatoes, roughly chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1 jalapeno, sliced (seeded if you don’t want it too spicy)
4 cloves garlic, minced
1 teaspoon sea salt
1/2 lime, juiced
1/2 cup fresh cilantro
2 teaspoons taco seasoning (I used this recipe from Annie's Eats)
Sea salt and black pepper to taste

Combine tomatoes with onion, bell pepper, jalapeno, garlic and 1 teaspoon sea salt in a medium sauce pan over medium high heat.  Bring to a boil and allow to cook until the tomatoes break down, about 20 minutes.

Add lime juice and cilantro. Then add chicken, taco seasoning and salt and black pepper to taste.  Cook until heated through (about 10 minutes).  Serve in flour tortillas and top as desired. 

Adapted from Danica's Daily.

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