Quick & Easy: California Giant Strawberry Salsa & Margarita
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
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
3 radishes, thinly sliced
¼ cup cilantro, chopped
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.
Strawberry Jalapeño Margarita
Makes 1 serving
1 cup California Giant strawberries, hulled
½ lime, juiced
2 oz tequila
1 oz orange liqueur
Honey to taste (optional)
1 lime, wedged
1 California Giant strawberry, sliced
1 jalapeño, sliced into ⅛-inch-thick rounds
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.
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