Easy Summer Tacos

Chicken Tinga Tacos

White Corn Tortillas - 8

Queso Quesadilla, grated - ½ cup

Cabbage Slaw (Recipe)- 1 cup

Chicken Tinga (Recipe)- 16 oz. (2 cups)

Pickled Onions (Recipe) - ¼ cup

Cilantro, chopped - 2 Tbsp.

Cotija Cheese, powdered- 2 Tbsp.

Lime Wedge, 1/16th of lime 8 ea.

Heat 2 oz. oil on griddle, sautée the onions and peppers until soft, hold warm. Add more oil as needed and fry each egg, cracking the yolk and season with salt and pepper. Egg should be still soft before turning. Divide peppers evenly on each egg.

In a separate pan warm the tortillas on one side, turn then add a little cheese on each. Top with pea greens then add one egg to each tortilla. Place tacos in taco stand or on plates and drizzle with salsa, then cilantro and cotija, garnish with lime wedge, serve.

Chicken Tinga

Chipotle en Adobo- 8 oz. can

Grapeseed Oil -2 fl. oz.

Tomatoes, Roma, split in half -12 ea.

Onions, white, chopped -2 each

Garlic Cloves -6 ea.

Water -2 Quarts

Chicken, whole cut up -1 ea.

Cilantro, chopped -½ bunch

Lime Juice, fresh squeezed -3 fl.oz.

Sea Salt -To Taste

Pre-heat oven to 450 degrees.

Toss tomatoes, onions and garlic in the oil and place on sheet pan. When oven is finished pre-heating, place vegetables in oven and roast till slightly charred. Turn frequently to ensure even cooking.

Cool slightly, place in food processor with chipotles en adobo and pulse to chop then puree until smooth. Place in pan with cut up chicken and water, bring to boil and simmer until chicken is cooked but still tender and moist. Remove chicken and cool.

Reduce sauce until fairly thick. Shred chicken off the bones, add enough sauce, to make chicken moist and flavorful but not drowning in sauce, add the cilantro, salt and lime juice.

Hold hot or refrigerate for later use.

Cabbage Slaw

Cabbage, white, shredded -1 cup

Carrots, shredded -¼ cup

Jicama, julienne fine -¼ cup

Radish, julienne fine -¼ cup

Jalapeño, minced -2 Tbsp.

Cilantro, chopped rough -¼ cup

Lime Juice, fresh squeezed -4 fl. oz.

Grapeseed Oil -4 fl. oz.

Sea Salt -To Taste

Combine all ingredients, toss well to coat. Use within 1 hour or wait to dress with lime and Grapeseed oil until ready to eat.

Pickled Onions

Red Onions, julienne fine -1 cup

Water -½ cup

Apple Cider Vinegar -1 cup

Agave Syrup -1/3 cup

Sea Salt -2 Tbsp.

Place julienne red onions in bowl. Combine remaining ingredients and bring to a boil. While hot pour over onions. Allow to come to room temperature. Store refrigerated until ready to use.

May be prepared in advance.

Fried Egg Tacos

Onions, white, julienne -½ cup

Poblano Peppers, julienne -½ cup

Red Peppers, julienne -½ cup

Eggs, Whole -8 ea.

Sea Salt - Pinch

Black Pepper, cracked -Pinch

White Corn Tortillas -8 ea.

Queso Quesadilla, grated -½ cup

Pea Shoots/Greens -1 cup, loosely packed

Roasted Tomato Salsa (Recipe) -4-8 fl. oz.

Cilantro, chopped -¼ cup

Cotija Cheese, powdered -1/8 cup

Lime Wedge, 1/16th of lime -8 ea.

Roasted Tomato Salsa

Grapeseed Oil -2 fl. oz.

Tomatoes, roma, split in half -12 ea

Onions, white, chopped -1 each

Garlic Cloves -6 ea.

Jalapeños (or serranos), chopped -2-4 ea

Cilantro, chopped -½ cup (1 bunch)

Lime Juice, fresh squeezed -2 fl. oz.

Salt -To taste

Pre-heat oven to 450 degrees.

Toss tomatoes, onions, garlic and jalapeño in the oil and place on sheet pan. When oven is finished pre-heating, place vegetables in oven and roast till slightly charred. Turn frequently to ensure even cooking.

Cool slightly, place in food processor and pulse to chop then puree, adding cilantro, lime and salt. Salsa should be uniform and smooth with red the dominant color but nicely flecked with green.

Caution: Jalapeños vary greatly in heat, test them before committing to a certain qty. Or substitute serranos which tend to be more consistent but still vary in intensity.