Ingredients

• 1 tsp chilli powder
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 5-6 grinds fresh black pepper
• 3-4 grind pink salt
• 1 1/2 pounds boneless chicken breasts (cut into thin strips)
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1/2 Orange Bell Pepper
• 1 Jalepeano Pepper
• 1/2 Red Onion (cut in to wedges)
• 3-4 cloves garlic (minced)
• 1/4 cup Cilantro leaves (optional – for serving)
• 2 Tbsps Lime Juice
• 3 Tbsp Olive Oil
• 4 8inch corn tortillas (warmed)

Instructions

1. Preheat oven to 425°F
2. Add the Chicken strips to a bowl along with the herb/spice mixture,  the Olive Oil and the Lime juice.   Mix well and spread the seasoned chicken onto a baking sheet (I prefer a stone sheet).
3. Bake for 8-10 minutes.   Then add the vegetables, onion and garlic onto the sheet pan and mix to combine with the chicken.
4. Bake for an additional 12-15 minutes.
5. Remove from oven and add the Cilantro Leaves to serve.

Condiments and Add Ons:

• 1/2 cup rice (cooked as per instructions / preference)
• Coleslaw
• Sour Cream
• Quacamole
• Salsa and / or Hot Sauce

Ingredients

• 1/2 lb Lean Ground Beef
• 1 Onion (diced)
• 1 Red and 1 Orange  1 Jalapeño Pepper (diced)
• 2 Cloves Garlic (chopped)
• 1 1/2 Tbsp Chili Powder
• 1 Tsp Cumin
• 1 Tsp Oregano
• 1/2 Tsp Cinnamon
• 1 Can Diced Tomatoes (796 ml)
• 1 Cup Corn
• 1/2 Cup Black Beans
• 1/2 Cup Red Kidney Beans

Toppings:

• Sour Cream
• Cheddar Cheese (shredded)
• Green Onions ( white and green parts – chopped)

Instructions

1. Sauté the ground beef in a large pot until browned.   Drain any grease that is rendered.
2. In a separate skillet, sauté the onion, peppers and garlic until cooked – about 5 minutes.
3. Add the sauté to the browned meat, along with the tomatoes, corn, beans and spices.
4. Season with salt and pepper.
5. Continue cooking on low for 30 minutes with the lid cracked slightly.
6. Serve with crusty bread or nachos.

Ingredients

• 2 Avocados
• 2 Cloves Garlic
• 2 Hot Peppers in Adobe (chopped)
• 1/2 Cup Salsa
• 1/4 Cup Purple Onion (chopped)
• 1/2 Cup Cilantro Leaves (chopped)

Instructions

1. In a medium size bowl, mash the avocados into a smooth texture.
2. Mince the onion, garlic and chipotle peppers until finely chopped and add to the avocado.
3. Add the lime juice, salsa, to the avocado.
4. Continue to mix until well combined.
5. Stir in the Cilantro.
6. Refrigerate for at least 1 hour to allow flavours to blend (make sure you add the pit of the Avocado onto the top of the guacamole to keep it from going brown!)