Ever since I got this serving platter, I've been wanting to make some tacos, so here they are...considering all of the preparation for each topping, these were relatively quick (since the chicken and shrimp cook so fast and didn't take too much marinating). I want to try these with a cheat...picking up cooked meat and salsas from Chipotle and preparing them nicely for a meal. I wonder if they would give you a burrito bowl with just meat?
Chicken Tacos
Ingredients:
- 2 boneless chicken breasts
- 1/2 packet McCormick's fajita seasoning
- 3 canned chipotle chiles (chopped)
1. Chop chicken into small cubes. Place in 1qt ziplock bag.
2. Add fajita seasoning and ancho chiles.
3. Seal bag and massage until seasoning is distributed. Leave in refrigerator to marinate (10-15 min).
4. Add chicken to pan and cook at high heat. 2 min. Turn chicken and add 2 tbs water. Lower heat and continue to cook 5 min.
Shrimp Tacos
Ingredients:
- 1/2 pound shrimp (diced)
- 3-4 garlic cloves chopped
- juice of 1 lemon and 1 lime
- 2 tbs jalapeños chopped
- 3 tbs cilantro chopped
- 1tsp oil
- 1 tsp hot sauce
- salt/pepper
1. Add shrimp and marinade to ziplock bag.
2. Cook at high heat until shrimp are pink and warmed through.
Crema
Ingredients:
- 3tbs sour cream
- 1 tbs mayonnaise
- 4 tbs chopped cilantro
- juice of 1/2 lime
- salt/pepper to taste
1. Mix together and serve atop tacos
Prepare meat and toppings (crema, salsa, cheese, iceberg lettuce).
Heat tortillas (place 6 small corn tortillas in microwave safe plate. Top with a damp napkin. Heat 2 min)
Serve!
