Honey Garlic Chicken Tacos

Monica gave me this easy taco recipe and my family loved it so much that I have made it about 4 times in the last month!  And every time, I have to ask Monica for the recipe again because I can't find it on my phone.  So, I thought I better post this quick, so that I can find it next week when I want to make it again.

Honey Garlic Chicken Tacos
adapted from: Monica

4 Tbsp. honey

3 Tbsp. taco seasoning

6 cloves garlic, minced

2 Tbsp. oil

1/2 tsp. salt

1 lb. chicken, cut into 1 inch pieces

corn tortillas

chopped cabbage

sour cream

lime juice

chopped cilantro

In a large bowl, mix the honey, taco seasoning, garlic, oil and salt.  Toss in the chicken and coat it with the seasoning.  In a frying pan, over medium heat, cook the chicken until it is no longer pink in the center.  (Another way I have done this is to pour the mixture over some pre-cooked, shredded chicken and stir it well, then I just heated that up in a small frying pan).  In a small bowl, combine sour cream, lime juice and chopped cilantro (I just did this to taste-no recipe, although I do have a recipe for this on the blog under Cilantro Lime Crema) to make a cilantro lime crema.  Heat up the tortillas.  Layer the sour cream mixture, chicken and chopped cabbage on each taco.  Serve and enjoy!  

Honey Chipotle Lime Chicken Bowl with Cilantro Lime Rice

I found this recipe the other day and it sounded so fresh and summer-y!  We are loving grilled chicken right now (maybe because we don't have a kitchen...) and all the flavors in this bowl worked so well together.  It was delicious!

Honey Chipotle Chicken Marinade

by: melskitchencafe.com

2 Tbsp. oil

2 Tbsp. lime juice

2 Tbsp. honey

2 Tbsp. chopped adobe peppers in chipotle sauce (get as much sauce as you can)

1 Tbsp. Dijon mustard

2 tsp. minced garlic

3 Tbsp. chopped fresh cilantro

1/2 tsp. kosher salt

pinch of black pepper

2 lbs thin cut chicken breasts

In a bowl, stir together all the ingredients and then add the chicken.  Marinate it for 2-24 hours.  I did mine for most of the day, and it was so tender!  Cook your chicken on the grill or in the oven, or however you prefer.  Slice it in strips.

Cilantro Lime Rice

adapted from: melskitchencafe.com

1 Tbsp. butter

1 1/4 c. rice

2 1/2 c. chicken broth

1/2 tsp. salt

1/4 tsp. freshly ground pepper

juice and zest of 1 lime

2 Tbsp. chopped fresh cilantro

1/4 tsp. ground cumin

I make my rice in a rice cooker, so I just added all these ingredients to my rice cooker, stirred them, and then cooked them as usual.  

Bowls

add to your bowl any of the following:

marinated chicken breast strips

cilantro lime rice

lettuce

sliced avocados

chopped tomatoes

lime wedges

creamy tomatillo dressing

BBQ Chicken Tacos with Coleslaw

One day, in the midst of being so tired of my regular dinner foods, Nicole shared a new recipe with me, that I happened to have the ingredients for.  I made it for dinner that night, and my family couldn't get enough of it!  It was so delicious!  The coleslaw with the barbecue chicken was so great together.  It was a nice twist on a typical weeknight meal.  I highly recommend these tacos!

BBQ Chicken Tacos
adapted from: eatingwell.com

1/3 c. sour cream (or Greek yogurt)
1 Tbsp. sugar
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
3/4 tsp. kosher salt
1/4 tsp. pepper
dash of hot sauce (I'm pretty sure I used sriracha sauce)
2 c. shredded cabbage
2 c. shredded cooked chicken breast
1/3 c. of your favorite bbq sauce
corn tortillas
cilantro

In a small bowl, stir together the sour cream, sugar, lemon juice, cider vinegar, kosher salt, pepper and hot sauce.  Add the shredded cabbage and stir it until it is coated with the sauce.  In a sauce pan over medium heat, stir together the shredded chicken and the barbecue sauce until it is hot.  Fill the tortillas with barbecue chicken, top it with the coleslaw and cilantro, and enjoy!

Fish Tacos with Lime Cilantro Crema

Ahh, fish tacos.  This is a new food choice for me, and I really love them!  I have made this recipe a couple of times, and both times I was so happy with how they turned out.  The fish is delicious, but the lime crema adds so much to them!  The only thing I wish I had been able to add was some cabbage to the taco.  We didn't have any, so lettuce had to do.  

Fish Tacos
adapted from: Cooking Light

1 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes
1/8 tsp. salt
1/8 tsp. garlic powder
2 tilapia fillets

Lime Cilantro Crema
1/4 c. chopped fresh cilantro
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1 tsp. grated lime rind
1 1/2 tsp. lime juice
1/4 tsp. salt
1/2 tsp. minced garlic

In a small dish, combine the cumin, smoked paprika, red pepper flakes, salt and garlic powder.  Sprinkle the spices evenly over both sides of the fish.  Bake the fish at 425 degrees for 9 minutes, or until the fish flakes easily.  I think that the second time I made this, I actually fried the fish in a small amount of oil on the stove.  I say, try it either way!  While the fish is cooking, combine all the ingredients for the crema in a small bowl.  Chill it in the fridge until you are ready for it.  When the fish is cooked, break it into small pieces and then serve it on a soft taco shell (we used corn tortillas) with the lime cilantro crema and cabbage.

Sweet Potato Quesadillas

Get ready everyone, this is a good one. Don't just walk, run to your local grocer and buy up all the sweet potatoes you can because you will want to make these over and over again (unless of course you don't like sweet potatoes, in which case you will probably just scroll over this post really quickly).

I got these from the book Animal, Vegetable, Miracle by Barbara Kingsolver. I didn't actually read the book, but we were supposed to for book group last month and so the host made these dandies for us all to try. Yum.

Here you are:

SWEET POTATO QUESADILLAS

2 medium sweet potatoes

1/2 onion

1 clove garlic

1 tbsp oregano

1 tbsp basil

1 tsp cumin

chile powder to taste

olive oil for sauté

Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.

4 flour tortillas

4 oz. Brie or other medium soft cheese

2-3 leaves Swiss Chard (or other greens) Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.

I changed quite a few things and it was still divine.

First, I went a little easy on the spices. However, I thought it could have used more so next time I'm going to do it as the recipe states (what a concept!).

Next, I nixed the Swiss Chard and the Brie and just went with Mozzarella because that's what I had shredded in my fridge. I know that the host who made these from book group used spinach and I'm going to try that next time I make these.

I also didn't bake mine (because my oven is currently dead) and instead I just did them one at a time on our griddle.

Did I say "Yum" yet?

Yum.

The original recipe came from here.