The grill is a mainstay for summer recipes and the domain of fathers everywhere. The Queen Creek Olive Mill provides a recipe full of flavor, color and texture to bring your Taco Tuesdays to the next level. The spice and boldness of the jalapeno dances with lime and tequila. Wrapped in warm tortillas and some red cabbage for an added crunch, your grill will become taco central! Don't forget to stop by The Mill to shop for their flavorful oils and balsamics too. queencreekolivemill.com
Ingredients:
4 Boneless Chicken Breasts
1/4 cup of jalapeno peppers, finely chopped.
1/4 cup of green onions, chopped
1/4 cup of red bell pepper, finely chopped
8 medium-sized flour tortillas
4 cups of red cabbage, shredded
1/2 cup of White Cheddar, shredded
Marinade:
1/4 cup of Tequila Cask White Balsamic Vinegar
1/4 cup of Fresh Crush Jalapeno Olive Oil
1/2 tsp of Garlic, finely minced
1 Serrano Chili, finely minced
1 tsp of Cilantro, finely minced
1/4 tsp of Sea Salt
1/4 tsp of Fresh Ground Pepper
2 Tbsp of Agave Nectar
Instructions:
1. Combine marinade ingredients in a small bowl and mix well.
2. Put chicken and marinade in a Ziploc bag and let marinate for a few hours.
3. Remove chicken from marinade. Grill chicken until done. Remove from grill and slice into thin strips. Transfer to medium bowl.
4. Add the jalapeno, green onions, and red bell peppers, stir to combine, and set aside for flavors to mingle.
5. Serve with warm tortillas and top with red cabbage, shredded cheese, and your favorite salsa.
Tips:
Olive Oil Recommendations
- Lime
- Fresh Crush Basil
- Roasted Garlic
Balsamic Flavor Recommendations
- Peach White Balsamic Reduction
- Prickly Pear White Balsamic Reduction