PRICKLY PEAR AND LIME GRILLED CHICKEN TACOS
QUEEN CREEK OLIVE MILL
– – from Queen Creek Olive Mill
This makes a delicious light entrée when served as a stuffing for warm flour tortillas. It can also be served with rice and a vegetable.
4 boneless chicken breasts
¼ cup fresh finely chopped pineapple
¼ cup green onions, chopped
¼ cup red bell pepper, finely chopped
8 medium-sized flour tortillas
4 cups red cabbage, finely shredded
1/2 cup shredded white cheddar
For the marinade
¼ cup Queen Creek Olive Mill Prickly Pear White Balsamic Vinegar
¼ cup Queen Creek Olive Mill Mexican Lime Olive Oil
½ teaspoon garlic, finely minced
1 serrano chili, finely minced
1 tablespoon cilantro, finely minced
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 tablespoons Agave Nectar
This makes a delicious light entrée when served as a stuffing for warm flour tortillas.
Combine marinade ingredients in small bowl and mix well. Put chicken and marinade in ziploc bag and let marinate for a few hours. Remove chicken from marinade. Grill chicken until done. Remove from grill then slice into thin strips. Transfer to medium bowl. Add the pineapple, green onions and red bell peppers, stir to combine, and set aside for flavors to mingle. Serve with warm tortillas and top with red cabbage, shredded cheese and your favorite salsa.
Products Used: Prickly Pear Balsamic Vinegar, Mexican Lime Olive Oil
Another #PricklyPear recipe….
from Chef Henry at R n R Restaurant ~
Prickly Pear Vinaigrette
1 ½ cup prickly pear syrup, ¼ cup Dijon Mustard, 2 garlic cloves minced, 2 shallots minced, 1 cup cider vinegar, ¼ cup lemon juice, 1 qt blended oil
Puree all ingredients-
put in food processor or blender and slowly add oil to emulsify
And there’s MORE!