Not exact matches
Carefully turn salmon filets
over and add LA VICTORIA ® Pineapple
Salsa, chopped cilantro and lime
juice to pan.
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
Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all
over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime
juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning
over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left
over cooking
juices, take of the heat immediately, top your sticky sweet glazed chicken with the
salsa and finish off with a drizzle of the coconut dressing.
Serve the breasts with their
juices and then the
salsa verde poured
over the top.
This dish is served with corn tortillas and you smash the queso fresco and avocado in the tortilla, add
salsa, squeeze fresh lime
juice over the top and sprinkle with a little salt.
In small bowl, combine olive oil, lime
juice and HERDEZ ®
Salsa Verde; pour mixture
over fish.
Stir lemon
juice, banana peppers, and pine nuts into
salsa verde and spoon
over fish.
Sprinkle crostini with
Salsa Spiced Nut Mix and squeeze lemon
juice over crostini.
Combine
salsa and lime
juice; spoon
over and around chicken.
Pour
salsa over chicken and add orange
juice.