My son wanted me to make this new recipe from his Rachel Ray cookbook.....I almost forgot to take the macro shot before I ate it all up!
Spicy Chicken Tacos...
and I do admit they were very good although I did change the recipe a bit. Here is the recipe:
1 Tablespoon extra virgin olive oil (once around the pan)
1-1/2 pounds boneless skinless chicken breasts cut into very small cubes
1 small onion chopped
1 clove garlic minced
1 cup tomato puree
2 teaspoons chili powder
1 teaspoon ground cumin (I left this out)
handful of coarsely chopped Spanish olives with pimentos (I did not use so many)
a handful of golden raisins (I also left this out)
coarse salt to taste
8 jumbo corn taco shells or flour tortillas for soft tacos
Shredded cheeses, onions tomatoes, lettuce, avocadoes
Heat a big skillet over medium heat, add olive oil and chicken and cook till chicken is brown. Add onion and garlic and cook till onion is soft. Add tomato puree, and spices and olives. (raisins too if you are adding them). Bring to bubble and reduce heat to keep warm till ready to serve.
Toast/warm taco shells according to package instructions.
Scoop filling into shells or tortillas and top with your favorite toppings.
AS Rachel would say.....YUM-O!!!