Easy and Healthy Recipes

Shredded Chicken Street Tacos I have this rockin' recipe for Shredded Chicken Street Tacos that I've just been sitting on and sitting on. And so, I decided to try it. Oh, my, oh, my. It was perfection. And now I'm hungry again. Ingredients Corn tortillas Shredded lettuce but not much Diced avocado if desired Lime wedges Diced onion 2-3 sprigs Cilantro Jalapenos if desired, which I do not 1 pound boneless skinless chicken thighs 3 garlic cloves minced 1 medium white onion 1½ tspn paprika 1½ tspn cumin 1 1/2 tspn chipotle 1/2 tspn cayenne 1 teaspoon salt ½ teaspoon pepper 2 tblspn Olive oil Instructions Preheat oven to 375 degrees. Wash chicken thighs and slice into tenders and place in a bowl. Set aside. Combine paprika, cumin, salt, pepper, cayenne, and chipotle. Mix spices with olive oil, onions and garlic. Pour spice/oil mixture over the chicken tenders and mix together thoroughly, Spread on a baking sheet in a single layer. Place chicken in the oven for 20 to 25 minutes,...

Taco Egg Rolls Ingredients 1 pound ground beef 1/2 cup diced white or yellow onion Taco Seasoning - homemade or 1 store bought packet 1 can Rotel Tomatoes 1 can Refried beans 1 package Egg Rolls Vegetable Oil 1 cup Sharp Cheddar Cheese or Mexican Blend Avocado Sour Cream Salsa Instructions In a skillet, cook ground beef, onion and taco seasoning until beef is cooked through. Add Rotel Tomatoes and mix well. Add Refried Beans and mix well then set aside. In a fryer or in a sauce pan, add 2 inches of oil. Heat oil until oil is hot and ready. While oil is heating, make egg rolls. Lay egg roll out flat. Add 2 Tablespoons of beef mixture to center of egg roll. Top with 1 tablespoon of cheese. Add optional avocado. Seal and roll according to package directions. Fry in oil until egg rolls are cooked and golden. Serve with additional avocado, sour cream and salsa. Notes For a baked version: Preheat oven to 425*F. Lay egg rolls seam side down on a prepared cookie sheet. I like to use a baking m...

CARNE ASADA STREET TACOS INGREDIENTS 1 lb flank or skirt steak* 12 corn tortillas For the Marinade 3 limes, juiced (if your limes aren't particularly juicy, add another one) 1 orange, juiced ¼ C. oil (I used olive oil) 5-6 cloves garlic, minced ½ jalapeño, finely chopped (remove vien and seeds if you don't want it too spicy) 1 tsp. cumin ½ tsp. chile powder (I like chipotle chili powder) ½ tsp. oregano ½ tsp. salt several grinds of fresh black pepper ¾ C. chopped fresh cilantro (about a large handful) Garnish - choose what you like chopped cilantro diced white onions (grilled onions would be yummy too!) lime wedges avocado slices pico de gallo crumbled Cotija cheese or Queso Fresco  Get Ingredients Powered by Chicory INSTRUCTIONS Combine marinade ingredients in small bowl and mix well. Put steak and marinade in zip lock bag and let steak marinate for a few hours. Remove steak from marinade. Grill steak to desired doneness (preferably medium rare). Remove from grill and let stea...