Note: I was given Tonguespank products for this recipe.
Last week I finally had a chance to try out something I have been dying to, chicken tacos. We're not typically a taco family, but I've had this recipe swirling around in my head for the past few weeks so we decided to give it a shot. As with most things in life, everything taste better when you add a little spice.
For this recipe I choose to use a little Tonguespank Citrus Rum. The citrus blend gave the tacos a unique Caribbean flavor. Which is interesting for a Spanish dish, but judging by the fact that those tacos were gone in a matter of minutes, I'm inclined to believe that my family enjoyed them. Immensely.
The best thing about this recipe is how simple it is to prepare. This is a great quick fix if your short on time or don't feel like preparing a four-course meal. It's also a great meal for parents who have finicky children.
What you will need
8-12 Chicken tenderloins, chopped into 1 inch pieces
1 or 2 small red/orange bell peppers
2 Teaspoons of olive oil
1 tablespoon of cumin
1 tablespoon of chili powder
1 tablespoon of TongueSpank Citrus Rum
1/4 cup of water
Taco shells (soft or hard)
Heat olive oil in pan and add bell peppers. Saute at medium heat until bell peppers until soft. Place bell peppers in separate dish and add chopped chicken to pan (you may want to add another teaspoon of olive oil to make sure the chicken doesn't stick). Add fajita mix and 1/4 cup of water. Cook for 10-15 minutes. Add sauteed bell peppers. Lower heat and cook for an additional 5 minutes.
or refried beans
Funny story, Mr. A, being part Korean, has more hot sauce in our kitchen than I have shoes in the closet. Which is clearly saying something. He eats in on everything, toast, eggs, rice. I'm almost certain I saw him eat it on ice cream once. Point is, he's built quite a tolerance for it. Me on the other hand--not so much. When we sat down to eat, I absentmindedly grabbed a bottle and started shaking it onto my tacos, without reading the label. I took two huge bites before the stinging began. I spent the next 10 minutes with my lips submerged in a glass of ice cold water in an effort to quell my stinging lips. Without realizing it, I had just dumped quite a bit of habenero sauce onto my tacos. Moral of the story, read bottle labels before adding it to your dish. I definitely learned the hard way.
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