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Chicken Tacos
4 corn tacos
2 tablespoons olive oil
1-1/2 cups shredded cooked chicken breast
4 radishes sliced thin
1 jalapeno sliced thin
1 cup shredded cheddar cheese
1 avocado, sliced
¼ cup lettuce, shredded
¼ cup sliced green onion
4 sprigs cilantro
Your favorite hot sauce
1 lime, cut into wedges
Heat the oil in a frying pan. Fry the tacos on both sides. Place 2 each on a plate. Top with the chicken, radishes, jalapeno, cheese, sliced avocado, lettuce, green onion, cilantro and hot sauce. Garnish with lime wedges.
Serves 2.
Blood Orange Margaritas
1 lime wedge
Sea salt
Rub the lime on the rim of 2 glasses. Tip into sea salt, set aside.
Juice of two limes
1 cup blood orange juice (about 6 blood oranges, squeezed)
2-4 ounces of tequila
1 tablespoon simple syrup
1 cup ice
1 blood orange for garnish
Fill a cocktail shaker with ice half way. Add the lime juice, blood orange juice, tequilla and simple syrup. Shake well. Pour into glasses with salted rim.
Garnish with a slice of blood orange.