Sunday, May 6, 2012

Cinco de Mayo!

   We don't really celebrate Cinco de Mayo, but it doesn't mean we can't have Mexican food for lunch. Well, to be honest I don't know if it's "allowed" to be called that, but for me if the dish has a cilantro in it and is called a "taco", somehow I categorize it as Mexican. I understand it's probably wrong and the same as adding kielbasa to the dish doesn't make it Polish, cilantro doesn't make it Mexican. Call it what you want, but no matter what, it's super delicious, fresh, and healthy. Check out my chicken tacos with pineapple and tomato salsa! Here is the recipe:

*  4 boneless, skinless chicken thighs
*  3 tbsp teriyaki sauce
*  3 tbsp lemon juice
*  1 tbsp soy sauce

*  corn tortillas
*  2 medium tomatoes (chopped)
*  4 slices pineapple (chopped)
*  1/2 cup cilantro
*  1/4 cup chopped red onion
*  lemon juice
*  salt and pepper

   Combine teriyaki sauce, lemon juice, and soy sauce, mix it all together and marinate the chicken thighs in it over night. When you are ready to make tacos roast the chicken thighs at 400F for 30-40 minutes.
   To make salsa: combine chopped tomatoes, pineapple, onion, and cilantro, add lemon juice, salt and pepper while adjusting it to your taste. All thats left to do is assemble your tacos! Slice the chicken, put it on the tortilla, top it with salsa and... enjoy it!

   So fresh and delicious.  You have a lot of great flavors going on, sweet, savory, sour, and tangy (did I just invent a new flavor?). You are going to love it!


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