Just Can't Get Enough- Shredded Sriracha Chicken, Taco Tuesdays
If you have ever felt a small void in the pit of your stomach, it may just be lack of tacos. The literal thought of needing tacos inside of me goes through my mind at least ten times a day. Mostly while sitting in my office, day dreaming about rice, beans, guacamole and everything else deliciously Latino. I don't know if it's the tall cubicle walls that engulf me or just the complete lack of sleep from the night before making my stomach grumble, but for whatever reason I have been on a taco kick and I just can't seem to get enough. Naturally, it's always easier- (and more fun) to have someone ELSE make them for you, or pick them up from a local taco truck- however, when you have the right tools and ingredients, you can come up with quite a delicious selection at home.
This week I almost entirely got no sleep, ate poorly and didn't get to the gym enough as I should have. With that being said, I was in dire need of a complete meal and digesting nutrients other than Red Bull and white cheddar popcorn. Binge eating tacos over the sink, dripping taco juices onto my floor, shirt, hair- and telling myself, "I'll just have one more" was the only reasonable option, as well as the literal coma following.
Take a look at my food coma-inducing taco Tuesday recipes below for munchies, dinner ideas and other hangover cures.
Cilantro Lime, Feta and Shredded Sriracha Chicken Tacos
1 Family Pack, Organic Boneless, Skinless, Chicken Tenders
2 Tablespoons Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1/8 Teaspoon Chipotle Powder
1/4 Cup Fresh Cilantro
2 Tablespoons Organic Minced Garlic
Juice of Two Limes
1 Tablespoons Sriracha Chili Sauce
1/2 Cup Medium Fresh Tomato Salsa
Preheat oven to 350 degrees. In a 9 x 13 glass baking dish, add chicken tenders and drizzle with olive oil. Season with sea salt, black pepper, garlic powder, chipotle powder and fresh cilantro. Toss gently until coated. Sprinkle with minced garlic, the juice of two limes, sriracha chili sauce and salsa. Using a spoon, spread evenly until all ingredients are mixed well. Sprinkle with any additional salt or cilantro leaves. Cover with foil and place into preheated oven. Bake for 50-60 minutes until chicken is tender and completely cooked. Remove from oven, remove foil and let cool slightly. Using a fork, begin to shred chicken until all pieces are broken apart. Leave in juice and cover until ready to serve. To make tacos, warm a non-stick, un greased frying pan to medium heat. Add corn tortillas, warming until gently browned on each side. Fill each tortilla with shredded chicken, pinto beans, feta cheese and an optional drizzle of sriracha sauce. Consume immediately. (About 6 Servings)
Jalapeno Pineapple Pinto Beans 1/4 Cup Pineapple Juice
1/4 Cup Orange Juice
1/2 Cup Water
1 Tablespoon Fresh Lime Juice
1 Green Pepper, Minced
1 Red Onion, Minced
1 Tablespoon Fresh Minced Garlic
1/4 Cup Medium Tomato Salsa
1 Teaspoon Salt
1 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Chile Lime Seasoning
Fresh Cilantro Leaves
In a medium, non-stick pot, add pinto beans, pineapple juice, orange juice, water and lime juice. Heat to medium heat, uncovered. Add green pepper, red onion, minced garlic, tomato salsa and stir. Season with salt, black pepper, garlic powder, chile lime seasoning and cilantro leaves. Stir and let cook for 20-25 minutes until softened. Add 1/4 cup water if beans begin to get too dry. Reduce heat to low and let bubble until beans and peppers have softened. Add any additional salt to taste and serve warm over shredded chicken tacos or piled over Spanish rice.
(About 5 Servings)
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