Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We welcome with their first recipe for our group!

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Sweet and moderately spicy!

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Ingredients

Corn tortillas

For the taco filling:
2lb Chicken
1 Jalapeño pepper
1 cup cilantro
1 lime
2 medium onions
1 tablespoon black pepper
Salt to taste
1-2 tablespoons Valentina
Vegetable oil for the pan (appox. 1 tablespoon)

For the toppings:
6 large carrots
1/2 head of green cabbage
Sliced Strawberries
Balsamic vinegar

For the salsa:
Large can diced tomatoes (28oz)
Small can fire-roasted diced tomatoes (14.5oz)
2-3 limes
2 cups cilantro
2 Jalapeño peppers
1 medium onion
1 tablespoon black pepper
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cumin
1 tablespoon garlic powder
1 1/2 teaspoons onion powder

Also, I highly recommend having a food processor or blender! In the case of blender, substitute carrots and cabbage in toppings for pre-shredded coleslaw mix to save yourself some time.
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Recipe

Taco Filling:
1. Add oil to pan and heat on medium so that the pan is hot for cooking.
2. Cube chicken and add to pan, stirring occasionally
3. Cut onions (they are diced in the above image, but however you prefer) and add onions to pan, stirring occasionally
4. Juice lime into pan. Add spices and stir.
5. Dice cilantro and stir into pan.
6. Slice jalapeño and add to pan.
7. Add Valentina to pan and stir. By this point, the chicken will likely be just about done. If not, cook until chicken is done.

For the salsa:
1. Add cilantro, onion, and jalapeño to food processor with blender attachment or blender. Blend thoroughly.
2. Add canned tomatoes, spices, and juice lime. Blend thoroughly.
3. Add mixture to large flat pan and cook for 5-10 minutes on low heat.

For the toppings, I combined the carrots and cabbage in the food processor with a shredder attachment. If you're making salsa as well with it, I recommend not cleaning out the remaining salsa so that some of it works its way into the slaw. Additionally, I only sprinkled a little on top - it's important not to pour a lot, or the tortillas will get soggy.

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Substitutions
- Jalapeño can be substituted with a poblano in the taco filling for more smoky flavor
- Carrots and cabbage can be substituted with a pre-shredded coleslaw mix
- Add fewer jalapeños if you want it less spicy!


If you make this, please let me know how it turns out!