CHICKEN TACOS WITH HOT CORN BEAN RELISH
Ingredients
2 whole grain tortillas
Spray of zero fat can
4 oz Chicken Breast
2 tbspn avocado
1 tbspn minced garlic
1 tbpsn green bell pepper julienne
1 tbspn red bell pepper julienne
2 tbspn julienne red onion
1 tspn chopped cilantro
1/8 tspn fresh cracked pepper
1 tbspn fat free sour cream
2 tbspn shredded lettuce
2 tbspn avocado fresh julienne sliced
CHICKEN TACO PREPARATION
Spray pan with zero fat spray. Add chicken, garlic, onion, bell pepper and pepper. Brown till cooked throughout and add cilantro to pan. Place on lightly browned tortillas and place lettuce and sour cream on side. Garnish with avocado as well.
SALSA RECIPE
Ingredients
1 small ripe diced finely fresh tomato
1 tbspn diced onion
1 tbspn diced cilantro
1 tspn diced garlic
1 diced small jalapeno without seeds
2 tbspn fresh apple sauce
1 tspn cracked black pepper
1 tspn squeeze of half lemon
1 tspn squeeze of half lime
SALSA PREPARATION
Mix all ingredients in small bowl, making sure all is mashed down with a spoon and fork.
HOT CORN BEAN RELISH
Ingredients
2 tbspn white beans (fresh if possible soaked, or canned ok)
2 tbspn red beans (fresh if possible soaked, or canned ok)
1 tspn minced garlic
½ tspn cumin
1 tbspn diced red bell pepper
2 tbspn fresh corn off cob
1 dash black cracked pepper
1 tbspn diced green onion
Spray zero fat can
HOT CORN BEAN RELISH PREPARATION
Spray zero fat in hot pan. Remove corn from cob if not already done. Drain soaked beans and place corn and beans in pan. Add all other ingredients and sauté till lightly brown.
FISH TACO PREPARATION
Remove from pan and spray again with zero fat can. Sear chicken in pan without turning four three minutes. Add garlic, bell pepper, onion and pepper and cook till lightly brown. Place tortilla in pan and heat till slightly crisp. Place chicken and veggies into both tortillas folding them in half. Place on plate with lettuce, cheese, sour cream and then place salsa on side with hot relish adjacent.
