Cancun Chikn Tacos Recipes

Steps:

• Cook patties as directed on package.
• Meanwhile, mix mayo and lime juice in medium bowl. Stir in coleslaw blend and radishes.
• Cut patties in half; place on tortillas. Top with coleslaw mixture; fold in half.

Steps:

• Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
• Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

Steps:

• Twist crown from pineapple.
• Cut pine3apple in half lengthwise.
• Refrigerate half for another use, such as pasta salad.
• Cut fruit from shell with a knife.
• Cut fruit crosswise into 6 slices.
• Pound chicken into 1/2 thickness.
• Sprinkle with salt and pepper to taste.
• Combine cumin, oregano, and cloves in a cup.
• Sprinkle over chicken.
• In an 8 inch skillet saute pineapple in hot oil over medium high heat for about a minute.
• Remove from skillet.
• In same skillet saute chicken in pan juices.
• Reduce heat.
• Cover and simmer about 2 minutes or till juices run clear.
• Blend pineapple juice, lime juice, and cornstarch in a cup.
• Pour into same skillet.
• Stir until sauce boils and is thickened.
• Stir in cilantro.
• Serve sauce over chicken and pineapple.