My Chef Audrey: Sweet and Spicy Tacos

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I’m so happy to be blogging again. The other night when Audrey made these tacos I had plenty of other things I needed to be doing, but I just wanted to take pictures and share them with you! We are currently trying to change our diet from excessive amounts of pizza and snack foods, to mostly veggies and fruit. Other than dinner tonight, neither of us have had any bread (flour), or cheese. I was just running too low on energy to go to the grocery store and I really needed to get a lot done tonight, so I opted for a turkey sub from the sub shop up the street.

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Alright, on to the recipe! We bought a giant watermelon the other day, and I happened to find a recipe for watermelon tacos in my Good Housekeeping magazine. Audrey used that recipe as inspiration for our dinner.

Sweet and Spicy Tacos
Serves 4!
What You’ll Need:
For the Rice:
2 cups of rice (we used white)
1 cup of water
5 thin-ishly (Audrey made that word up) sliced Brussels sprouts
1 clove of garlic, minced
sea salt
Mediterranean seasoning
1 tablespoon of butter
Melinda’s Garlic Habanero Hot Sauce

For the Tacos:
1 package of corn tortillas
1 tomato, chopped
1/2 cup of diced watermelon
1 thinly sliced red, yellow, and orange mini bell pepper (that’s one of each)
1 large garlic clove
1/2 medium size onion
2 chicken breasts cut to bite size
2 large handfuls of spinach
1 tablespoon olive oil
Meditarranean seasoning
Meldina’s Garlic Habanera Hot Sauce
Sea salt
Ground pepper
Feta for garnish (I guess we’ve had a little cheese, but it ‘the good kind’!)

Combine 1 cup of rice and 2 cups of water in a medium size sauce pan. Add Brussels sprouts, garlic, sea salt, Mediterranean seasoning, and Melinda’s. Turn on low heat and cover. Audrey was making all of this up entirely off the top of her head, and at this point she says “I think it’s probably going to taste pretty good.” Let it simmer for 20 minutes, add the butter, and remove from heat but leave covered until your other food is done.

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In a large skillet (be sure it has deep sides), add tomato, watermelon, peppers, garlic, onion, all seasoning and olive oil. Turn your heat to medium, and cover. Because there is a lot of water in the veggies, it will be very liquid-y. After 15 minutes add chicken. 10 minutes later add the spinach, and slowly combine. At this point you can leave the lid off and allow some of the liquid to evaporate.

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I took a short video of how to brown the tortilla shells, but then I decided it was totally obvious on how you brown tortilla shells. Add a little bit of olive oil in a small pan and place on medium heat. Lightly brown each side of the shell. The shells will feel rubbery at first, but after they heat up in the pan they will have a light crisp. Audrey recommends using two shells because the corn shells typically fall apart a bit easier than flour.

Use tongs or a slotted spoon to serve your chicken and veggies, and top with feta! You can add your rice to the taco, or have it as a side. I hope you enjoyed this healthy twist on tacos! Be sure to let us know if you try our recipe.

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