It’s getting to be harvest season around here so the local Farmer’s Market has a lot of offer. I have been in a meal planning slump so I was looking for ideas.
This is our haul yesterday.
Suddenly the meal plan for the week was coming together. Chicken chimichangas tomorrow night to make use of one of those Jalapeno peppers, black bean and corn salad with pork chops later in the week, sweet corn with hamburgers on the grill tonight with a slice of fresh tomato on the burger and I couldn’t wait to try the Raspberry jam on toast this morning. I couldn’t decide between Rhubarb or Red Raspberry jam so I asked the vendor; he said why decide? Good point, but I decided on the raspberry and it is delicious.
I already had Cilantro Lime chicken tacos on the menu for last night. I hadn’t intended to use Jalapeno but with six peppers to use it seemed like a good idea. I only used half of one in the marinade as I didn’t want it to over power the lime and cilantro flavor. I thought it turned out perfect. I minced the rest of the pepper and we sprinkled it over the finished taco mixture.
Adapted from Food.com
1 small Lime, juice and zest
1-2 Tbsp Olive Oil
1 Garlic Cloves, minced
½ small Jalapeno Pepper
¼ tsp Cumin
¼ tsp Onion Powder
¼ tsp Crushed Red Pepper Flakes
¼ tsp Chili Powder
Sea Salt & Freshly Ground Black Pepper, to taste
⅛ cup Fresh Cilantro, chopped
1 large Boneless Skinless Chicken Breast, trimmed of any fat
Flour Tortillas , warmed
Green Onions, sliced
Salsa or fresh tomato
Mexican cheese, shredded
1 Place all ingredients up to cilantro into a bowl and mix. Place the chicken breast in a large Ziploc bag and pour in the marinade mixture. Place in the refrigerator to marinate for 2-4 hours.
2 Grill chicken breasts until thoroughly cooked. Let the meat rest for a few minutes before slicing into thin slices. Layer the warmed tortilla with sour cream, guacamole, sliced chicken, green onions, diced Jalapeno pepper and tomato or salsa and shredded cheese.