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Chicken Tacos with Cantaloupe Salsa

6/21/2018

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Picture
                                                                                                                             


Prep Time: 15 minutes
Cook Time: 15 minutes
                                                                  

 
Tacos:
1 pound chicken breast
2 tbsp oil
2 tablespoons minced onion
2 cloves of garlic, finely chopped
1 tsp ground cumin
2 tbsp lime juice
1 tsp oregano
Salt & Pepper
8 corn tortillas
Crumbled cotija cheese to finish

Salsa:
1 cup chopped cantaloupe
1 jalapeño pepper, seeded and diced
1/4 red onion, diced                                                        1/4 cup freshly torn cilantro                                        1 lime, juiced                                                                     1/4 teaspoon salt


  1. Heat oil in skillet on medium-high. Add onion & garlic and saute until fragrant and translucent. Add chicken and cook for 3 minutes. Add cumin, oregano, salt, pepper and lime juice. Cook until juices in chicken run clear. Turn off heat and set aside.
  2. While chicken is cooking, chop cantaloupe, pepper, onion, cilantro. Combine in a bowl and finish with lime and cilantro.
  3. Warm corn tortillas in oven or on greased skillet. Lay out 8 corn tortillas, place chicken mixture on warm tortilla, top with cantaloupe salsa, sprinkle with cotija (or feta) and chopped cilantro. Squeeze lime juice over top. Serve & enjoy!

Kohlrabi Slaw with Cilantro, Lime, and Jalapeno

Picture
Prep Time: 15 minutes
Cook Time: 2 minutes

​


6 cups kohlrabi - cut into

matchsticks or grated
in food processor
½ C chopped cilantro
½ jalapeno, minced
¼ C chopped green onion

¼ C olive oil
Juice from 1 orange
¼ cup honey or agave
½ tsp salt
1 Tbsp white vinegar

​
  1. Trim leaves and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
  2. Place in large bowl with chopped cilantro, scallions, jalapeño. If you’d like, you can add chopped cucumber, jicama, and carrot to add even more flavor!
  3. Whisk together oil, orange juice, honey/agave, salt & vinegar in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro.
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