Sprinkle one - third of chicken and
cilantro over tortillas.
Not exact matches
Veggie chicken with buffalo sauce, black beans, cheese,
cilantro, and jalapenos
over tortilla chips.
They also store really well so save the pico de gallo, avocado
cilantro lime sauce,
tortillas, and spicy shrimp in separate containers and break out the best left -
overs ever.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh
cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour
tortillas kosher salt and freshly ground black pepper cooking spray
To serve, spoon the beans and avocados
over the
tortillas, top with salsa, and garnish with scallion greens,
cilantro, and lime wedges.
Lightly char
tortillas and serve warm with kielbasa, scallions, onion, bell peppers,
cilantro, hot sauce, and lime wedges for squeezing
over.
You can serve the fajita filling with some warm
tortillas,
cilantro lime rice, black beans or even
over some nachos for a complete meal.
corn or whole wheat flour
tortillas, warmed (can be warmed in a dry skillet
over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh
cilantro, chopped for garnish lime wedges, for serving
Serve in
tortillas (with
cilantro, onion, lime, and salsa) or
over rice.
Marinated chicken thighs are grilled to perfection and served
over mini corn
tortillas with avocados, onions and
cilantro.