Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love! (This post contains affiliate links off which I may make a commission. Your price remains the same.)
No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.
Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chickenand use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!
The Add Ons and Lime Crema:
Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!
The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema
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Mangos are in season! You know why? Because mangos are always in season here in the United States. We’re lucky to have access to many different varieties of mangos, and because they each have their own unique seasons, we can enjoy mangos and this Easy Mango Salsa all year long. This post contains affiliate links. I may make a commission off sales but your price remains the same.)
1. Ripe mangos should be firm but have a little ‘give’ when lightly pressed, like a ripe but firm avocado. Keep unripe mangos on the counter at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
2. Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
3.To speed up ripening process, place mangos in a paper bag and roll the bag closed.
4.Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
5. Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
If you are able, make this salsa the morning of the day you plan on serving it. That gives the flavors need a chance to meld…but if you forget to plan ahead, no worries! It will still be delicious served right away.
LEARN TO WORK WITH CHILI PEPPERS!
This salsa does contain Serrano chilis. Chili peppers are hot little thangs so you’re going to want to know how to handle them safely, luckily I can help you with that! Click to learn How to Handle a Hot Chili Pepper.
We love this sweet and spicy mango salsa on fish, like this tropical salmon….
Guacamole…what is there to say other than it makes just about everything taste better. Being from California, we eat guacamole like other people eat butter, we slather that stuff on everything including toast. And this Easy Chunky Guacamole is always our family favorite! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Easy and Full of Healthy Fats!
An avocado a day keeps the doctor away, that is a fact. Or not, I will let you decide. But mash an avocado with a little garlic, pico de gallo, olive oil and a little sea salt and I promise no one, not even the doctor will want to stay away:)
How to Pick a Ripe Avocado:
Generally speaking, you want an avocado that is firm (not hard) but has a little ‘give’. But when it comes to making guacamole, avocados can be a bit softer. If you can’t wait for avocados to ripen on the counter naturally, place them in a paper bag with an apple or banana to speed up the process. Learn how to core and slice an avocado here.
Use Store Bought Pico de Gallo or Homemade!
This easy recipe requires nothing more than tossing chunks of ripe avocado with a little olive oil, garlic and pico de gallo. You can use store bought or my homemade version! Either way your guacamole will be a hit!
Last week I showed youHow To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Oh Goodness Gracious…
My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!
Instant Pot or Crock Pot, It’s All More Than Good…
You can make this pulled pork in theInstant Potor Crock Pot. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!
Paleo and Whole 30!
I know many of you watch your grain intake. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.
The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
1~ 4 pound pork shoulder, bone in or out, cut into fist size pieces
1cupchicken or beef broth
Mexican Sweet Potato Rice:
Olive oilbutter or ghee
6cups'Riced' Sweet Potatoessee link in blog post above for instructions
1small red onionpeeled and diced
1small red bell pepperdiced
1 jalapeño pepperminced (use as little or as much as you want (I use 2 teaspoons)
Sea salt and freshly ground pepper to taste
2avocados peeled and sliced
Pico de gallo, purple cabbage...whatever floats your boat
Combine all spices and mix well.
Place onions and broth in crock pot or instant pot.
Rub pork pieces on all sides with spices.
Add pork to crock pot or instant pot.
For Crock Pot: Set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions
If needed, season with more of any of the spices you rubbed on the pork and mix, but remember, the sweet potato rice is somewhat spicy:)
If you want those browned crispy edges, sear in a hot pan for a few minutes!
For Instant Pot: Close lid and make sure release valve is sealed.
Press 'meat' option and set to 55 minutes. When meat is done, carefully release valve with oven mitt or spoon to release pressure.
Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add back to Instant Pot
If needed season with more of any of the spices you rubbed on the pork, but remember, the sweet potato rice is somewhat spicy:)
If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!
The Sweet Potato Rice:
Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.
Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee
Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary
Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes
Season with sea salt and pepper to taste
Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!
Huevos Rancheros rates way up there on my list of favorite breakfasts. When my diet shifted way more towards Paleo/Whole 30 I missed this classic Mexican breakfast. Luckily I have no need to miss it anymore because I came up with a way to keep this recipe grain and dairy free. Introducing Whole 30/Paleo/Keto Huevos Rancheros! This post is sponsored byTomorrow Sleep: Makers of optimal sleep products engineered with 100 years of research for your best tomorrow. Click and get $100 off your mattress!
So How Do I Make Huevos Rancheros Paleo, Whole 30 and Keto Friendly?
Zucchini, that’s how! Instead of using a tortilla as a base I use a delicious and easy to make zucchini fritter. Then I top it with a fried egg and serve with my fresh pico de gallo. It’s a great way to work more veggies into your morning meal. And just look at that crispy fritter under that cute heart shaped egg. I offer two choices for the fritter: you can grate your own zucchini or if you want to make this meal even easier, use store bought spiraled zucchini and just give it a rough chop!
Make Your Own Guacamole and Pico de Gallo…or Don’t!
When it comes to food my motto is “make it from scratch unless it’s just as good and just as healthy store bought”. So if you have a local grocery store that carries delicious Pico de Gallo and fresh guacamole, go for it. If not, you can make mine<— easy recipes
A delicious grain and dairy free version of the classic Huevos Rancheros. You can use store bought pico de gallo and guacamole or use the links provided in blog post to make mine. You can also grate the zucchini yourself using a box grater or food processor or buy pre-spiraled zucchini at the store and give it a rough chop!
2Tablespoonalmond flouror your favorite grain free flour
If making you own pico and guacamole, do that first, set aside
Use a food processor or a box grater to grate zucchini. (Another option is to buy or make spiraled zucchini and give a rough chop)
Place zucchini in a bowl lined with paper towels, sprinkle zucchini with sea salt and pepper and allow to rest for a few minutes.
Chop chives and whisk one egg in a little bowl
Use paper towels to squeeze out any extra moisture in zucchini then return zucchini to bowl and discard towel
Use a fork to stir in egg , almond flour and 1 tablespoon chives until well combined
Heat a large pan on high heat for two minutes, add enough olive oil to coat pan and allow to heat for 30 seconds
Use a spoon to scoop zucchini mixture into pan, making two 5" fritters. Use back of spoon to flatten and spread fritters into a circle. If needed turn heat to medium. Cook each side for about 3-4 minutes or until golden brown
While fritters cook, heat a smaller pan on high heat for two minutes, add oil and wait 30 seconds for oil to heat
Gently crack eggs into pan, tuen heat down to medium and fry until whites are set and yolk is runny (or to your liking)
Season with sea salt and pepper
Remove fritters from pan, top with eggs, garnish with pico de gallo, guacamole and remaining chives. Serve!