Monday, April 9, 2012

Mango-Peach Chicken Taco Cups!

That recipe title is quite the mouthful...pun intended!

This past weekend I created and filmed a recipe, if you haven't watched it yet, SHAME ON YOU, check it out below:







Here is the breakdown of ingredients and directions...I apologize for the lack of pictures, I just forgot because I was so focused on filming...I think I need a camera crew, an assistant and possibly a body double for the next one.
Email your applications to: justkeepsweating@gmail.com



Ingredients
Taco Cups
Mini cupcake baking pan
1 lb fajita style chicken breasts
1T olive oil
2T McCormick's salt free seasoning, Fiesta Citrus flavor
1 package of wonton wrappers
Mango Peach salsa, either homemade or purchased
Cilantro Lime Dip
2T Non-fat, plain Chobani yogurt
Juice of 1/2 of 1 lime
2T fresh cilantro, chopped



Directions for Taco Cups

Preheat oven to 350 degrees
Place wonton wrappers into mini cupcake pan, how to shape the cups is in the video above
Bake for 5-6 minutes...make sure you really watch them so they don't burn!
On the stove top: heat the olive oil in a frying pan, once up to temperature place chicken strips into pan and season
Cook for 5-6 minutes or until finished and remove from heat
While the chicken and taco cups are cooling it is time to make the dip!
In a small bowl (I used a cereal bowl as you can see above) combine yogurt, lime juice and cilantro and mix well.
Once everything has cooled it is time to assemble!!
Place chopped chicken in the bottom of your cup, then top with a little mango-peach salsa (or salsa of your choice) then add a dollop of dip!

Total Time: 15 minutes
Deliciousness on a scale of 1-10: 1000


These were a HUGE hit in my house and I will definitely be making them for a Cinco De Mayo appetizer!


If you make this recipe, tweet-email-facebook pictures so I can add them to the "Sweaties" section!



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