Recipe 1:

Strawberry Salsa & Blackened Chicken Tacos

Makes 4 servings

Strawberry Salsa ingredients:

1 cup California Giant strawberries, hulled and diced

2 jalapeños, seeded and diced

¼ cup red onion, diced

½ tsp salt

2 tsp lime juice

1 avocado, diced

Instructions:

In a medium bowl, combine strawberries, jalapeños, red onion, salt and lime juice. Combine well. Gently mix in avocado.

Blackened Chicken ingredients:

2 tsp chili powder

2 tsp paprika

2 tsp garlic salt

¼ tsp cayenne pepper

2 Tbsp canola oil

2 chicken breasts

1 pk corn tortillas

Strawberry Salsa 

3 radishes, thinly sliced

¼ cup cilantro, chopped

Instructions:

Preheat oven to 425 F. In a small bowl, combine chili powder, paprika, garlic salt and cayenne pepper. Rub chicken on both sides with seasoning mixture. Heat a large oven-safe skillet over high. Add oil. Sear chicken for 2 minutes on each side. Place the skillet in the oven. Bake for 10 minutes, or until internal temperature reaches 165 F. Set aside for 5 minutes. Cut into slices.

In a cast iron skillet, toast tortillas until lightly charred on each side. Fill tortillas with chicken and Strawberry Salsa. Garnish with radishes and cilantro.

Recipe 2:

Strawberry Jalapeño Margarita

Makes 1 serving

Ingredients:

1 cup California Giant strawberries, hulled

½ lime, juiced

2 oz tequila

1 oz orange liqueur

Honey to taste (optional)

1 lime, wedged 

Sea salt

Ice

1 California Giant strawberry, sliced

1 jalapeño, sliced into ⅛-inch-thick rounds

Instructions:

Add strawberries, lime juice, tequila, orange liqueur and honey (optional) in a blender. Blend until combined, leaving strawberries chunky. Use a lime wedge to moisten the rim of a glass. Spread sea salt on a plate. Dip glass in salt to coat the rim. Add ice. Pour mixture into glass. Garnish with strawberry, jalapeño and lime wedge.

Tip: Add jalapeño to the blended mixture for extra spice.