In my post yesterday, I promised to post the recipe I entered in the PERDUE® VERIFIABLY GOOD VIDEO CONTEST. Here it is.
Everyone loved the flavors and fusion of the oriental-style chicken in the tacos. The Perdue Thin Sliced chicken breasts were so tender and juicy. Food Fusion at it’s best! A GREAT way for children to eat more fresh fruits and veggies!!
With the addition of a spicy, tangy sauce created with Guacamole seasoning, sour cream and lemon juice adds to the flavor and texture of the tacos.
Some of the tips I expressed in the video are tips that you can use in your everyday cooking:
Tip: Never rinse chicken. Rinsing could aide in the spread of bacteria.
Tip: It is easier to cut the chicken if it is slightly frozen; for 10 minutes.
Tip: It is easier to fill the marinade bag with the marinade ingredients while placed into a large bowl with the mouth of the bag wide open.
Tip: Use different cutting boards for meat and vegetables. This will help cut down on the possible bacteria contamination. All cutting boards washed thoroughly after using.
If you’ve not viewed my video entry, click HERE
Orange-Ginger Chicken Tacos with Citrus Salsa and Fiesta Sauce
Yield: 4 servings
Prep time: 2 hours 15 minutes (includes 2 hours marinade time)
Cook time: 8 minutes
total time: 2 hours 23 minutes
4-6 Perdue® boneless, skinless Thin Sliced chicken breasts
4 Tablespoons olive oil, divided
1/4 cup orange juice
2 teaspoons orange zest
2 teaspoons grated ginger
2 teaspoons minced garlic
2 teaspoons pepper
2 Tablespoons powdered Guacamole seasoning mix
1/2 cup sour cream
1/2 tsp. lemon juice
salt and pepper to taste
2 oranges, segmented and chopped
1 red bell pepper, cored, seeded and finely chopped
3 green onions, sliced thin
1 cucumber, halved then halved length-wise, seeded and chopped
3 Roma or plum tomatoes, halved and chopped
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
4 flour or whole wheat tortillas
6-8 leaves red leaf lettuce, rinsed (optional)
2 cups shredded Monterey Jack cheese
Cut chicken breasts into 1 1/2 or 2-inch slices. Place the chicken into a large, resealable plastic refrigerator bag and pour in 2 tablespoons oil, orange juice. Add zest, ginger, garlic and pepper. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours.
Prepare the sauce. Whisk seasoning mix,, sour cream and lemon juice in a small bowl. Salt and pepper to taste. Refrigerate until time to put tacos together.
Prepare salsa. Add orange pieces, bell pepper, onion, cucumber, lemon and orange zest to a small bowl. Add 1 table olive oil. Toss. Set aside.
In a skillet on medium-high heat, add 1 tablespoon olive oil. Once oil is hot, place chicken pieces inside skillet. Discard bag and any left over marinade. Saute chicken 3 to 4 minutes on each side until no longer pink and juices run clear or until meat thermometer inserted in center registers 170°F.
Warm the tortillas in microwave about 15 seconds each. Plate a tortilla. Add a couple lettuce leaves (optional) then sprinkle tablespoons cheese inside tortilla. Add hot chicken and spoonfuls of salsa and dollops of sauce. Repeat with all ingredients. Serve immediately.
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, Monterey Jack
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