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.