Taco Tuesday Recipe

Hi, my name is Suz and I'm a taco junkie. What's even better? It's Taco Tuesday! Welcome to Tacos Anonymous. ;)

Today I made one of my all-time favorite recipes to share with you: Cilantro Lime Chicken Tacos. This isn't time-consuming and it's such a great twist on dinner or a small get-together. You can even make it ahead of time by freezing it to use later! Oh, who am I kidding, I ate these right after making them. Oops! :X

It has a cilantro and lime base, which in my opinion, is always such a tasty combination. And how can you NOT like cilantro? Seriously! The pesto sauce on the chicken is so savory. Trust me, your taste buds will be very thankful!

Now let's talk necessities. The garnishes required on my taco are: onion, peppers, avocado (ALWAYS), shredded cheese and sour cream. If I'm feeling extra spicy I whip out the Tabasco sauce! You can garnish however you like, but I love making my tacos bright and colorful. I'm about the presentation! Can you say, 'no' to a pretty taco? Nom.

I want to hear about your favorite kind of tacos! Comment below, let's share our addiction and become taco buddies :)

Recipe is below. Go check it out --->

Love & xx's,

maQ + suz

Cilantro Lime Chicken Tacos

cooking spray for sauteing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (avocado, salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

Cilantro Lime Pesto

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
Juice of 2 limes
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Sunday's Are Just Peachy

“You can be the ripest, juiciest peach in the world, and there’s still going to be somebody who hates peaches.”

— Dita Von Teese

Peach Season

Fresh Peach Crisp

If I Call You Handsome Will You Wash The Dishes? If I Call You Darling Will You Make Me Pancakes?

The NYT, Harpaar's Bazaar and More Reads

Sunday's Are Just Peachy

Delicious

G'morning! Before peach season is over, I'm trying to eat as many as I possibly can. Clearly I'm an avid fan—they're quite possibly my favorite fruit. So, I wanted to bring you a yummy recipe for your Sunday! Don't like peaches? (In which case, you and I can't be friends. Just kidding!) You can easily substitute with a different kind of fruit, such as apricot, raspberry, cherry, etc.

While baking this, the smell in your entire apartment will be sublime. I guess you can take the girl out of the Midwest but you can't take the Midwest out of the girl! Alright, I'm running back to bed with the hubby for massive cudding, coffee-sipping and NYT's + Fall fashion reading. And of course, nomming down on this delicious summery crisp!

Happy Sunday! Catch you all tomorrow!

FRESH PEACH CRISP

INGREDIENTS

• 6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 3 tablespoons sugar 1 cup + 3 tablespoons flour
• 1 cup old fashioned oats 1 cup brown sugar
• 1 cup butter, cold, cut into cubes

DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. Grease a 9×13 inch casserole dish.
3. In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
4. In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
5. Pour the crumbly topping on top of the peaches.
6. Bake in the oven, uncovered for 45-50 minutes.
7. *Notes: Some of you think there's too much butter? If so, feel free to reduce the amount to 1/2 cup like I did. As much as I love butter, I wanted to cut it in half since I overloaded on a grilled porterhouse steak last night with some shallot + parsley butter on top. Yes, I'm still dreaming about that steak. I might have to do one later this week! Anyway, if you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.

LOVE & XX'S,

FOLLOW MAQ + SUZ

OTHER SIMILAR POSTS

Friday: Green Dragon Shrimp

TGIF! Today's blog is all about my home cooking! Yesterday on Pinterest I saw a recipe from ABC'S, The Chew. It's from Chef Josh Capon. I love to cook and this was a grill recipe to die for. I've been wanting to grill the crap out of something (since summer is coming to an end soon... NO!), so off I went in search of the perfect grill pan and voila! I love the freshness, the pop of color and most especially the taste of this dish! It was incredibly delicious! And might I mention that grilled pineapple is one of my most favorite things ever?! The touch of smoky flavor really brings out the sweetness of the pineapple, making it a killer twist on the traditional pico de gallo. The shrimp is a bit spicy from the jalapeños, so if you're not big on hot, I'd opt them out if want to try making this.

You can find the recipe and all its directions below. Super easy and fun! Have a great weekend!

Green Dragon Shrimp Skewers                                                                 with Grilled Pineapple Pico de Gallo

• 1 cup cilantro leaves
• 1 jalapeno (seeded)
• 5 scallions
• 4 ounces fresh ginger
• 1/2 cup extra virgin olive oil
• 1 pound 16/20 shrimp (peeled and deveined)
• kosher salt and freshly ground black pepper
• lime (cut into wedges, to serve)
• lemon (cut into wedges, to serve)
• Grilled Pineapple Pico de Gallo
• 2 cups diced grilled pineapple
• 1 jalapeno (seeded and diced)
• 1 cup diced tomato (seeded)
• 1 cup diced red onion
• 2 tablespoons chopped cilantro
• 1 lemon (juiced)
• 1 orange (juiced)
• kosher salt and freshly ground black pepper

1. To a blender, add cilantro, jalapeno, scallions, ginger and olive oil and puree until smooth.  
2. Toss shrimp in marinade and place on skewers. Place in the refrigerator or freezer until ready to use.
3. Preheat grill or grill pan to medium heat.
4. Season the shrimp with salt and pepper. Place on grill and cook 2-3 minutes per side, until cooked through. 
5. Serve grilled shrimp skewers with grilled pineapple pico de gallo and fresh lemon and lime wedge.
6. For the Grilled Pineapple Pico de Gallo: mix all ingredients together and reserve in refrigerator until ready to use.
7. Tip: if you're making this recipe for a group, marinate the shrimp and make the pico de gallo ahead of time! Grill shrimp just before serving.

LOVE & XX'S,

FOLLOW MAQ + SUZ