Tequila can be used in more ways than just for margaritas. In this recipe, I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.
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These enchiladas are stuffed with a combination of shredded poached chicken, sweet corn and Monterey Jack cheese, and then smothered with a homemade verde sauce made with tomatillos and other peppers creating a flavorful, tangy topping with just a hint of spice.
Fish tacos be are one of my favorite meals, especially when they’re freshly battered and served with herb yogurt sauce, pico de gallo, shredded cabbage and warmed flour tortillas.
Chipotles in adobo sauce are smoked and dried peppers, which are rehydrated and packed in a mix of tomato paste, herbs and vinegar. The combination adds a smoky, spicy kick to the chicken served with the cheesy rice and bean bake.
Al pastor tacos consist of an amazing blend of marinated, tender and aromatic pork with pineapple.
Street tacos are the authentic yet simple tacos that you can get from street stands - they consist of meat with a topping on small corn tortillas. What these tacos lack in crazy toppings they make up in flavor.
I love this protein packed bowl filled with chorizo made from soy, brown rice, black beans, sweet potatoes, lettuce, guacamole and sour cream.
Burrito bowls are my go-to weeknight meal. They are easy to make and serve family-style so everyone can assemble their own bowls with their own desired toppings. The leftovers make great on-the-go lunches to take to work. Another plus of making your own burrito bowls? You can have as much guacamole as you want with no additional cost!
In college Tuesday meant that it was “Taco Tuesday” at Dukes, a restaurant in Malibu just down the street from my apartment where they served $2 fish tacos at the “barefoot bar”.