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Caesar salad might be the most beloved of the salads. Even people averse to vegetables will happily munch the crunchy lettuce and creamy dressing combination. Picky eaters can smear their tacos with dressed lettuce and eat it with plain chicken. Healthy eaters can pile on the vegetables. But everyone should really try the corn hash. The smoky flavor and chewy texture take the classic salad we know and make it a little bit more interesting. Yields 8 to 10 tacos
4 boneless, skinless chicken breasts
1/4 cup olive oil
salt, to taste
pepper, to taste
garlic, to taste
paprika, to taste
chili powder, to taste
chili lime seasoning (optional), to taste
2 tablespoons olive oil, divided
1 8-ounce (225-gram) package pastrami or beef fry, cubed
1 red onion, diced
1 17-ounce (500-gram) can corn kernels
2 cubes Gefen Frozen Parsley or 2 tablespoons freshly chopped parsley
1 teaspoon garlic powder
1/2 teaspoon salt
shake of chili powder
1/2 cup light mayonnaise
1 tablespoon Heaven and Earth Lemon Juice
3 tablespoons soy milk
1 teaspoon whole grain or Dijon mustard
1 teaspoon fish-free Worcestershire sauce, such as Gefen
6 cubes Gefen Frozen Garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 avocado, mashed
1 plum tomato, diced
1/2 red onion, diced
1 teaspoon Heaven and Earth Lemon Juice
1 teaspoon salt
pepper, to taste
flour tortillas
shredded lettuce
sliced red onion
store-bought croutons or roasted chickpeas
Combine olive oil and spices in a ziplock bag.
Add the chicken and marinate for at least half an hour.
Preheat grill or set oven to broil. Grill the chicken for seven to eight minutes on each side or broil for seven to eight minutes on each side.
Heat one tablespoon of olive oil in a frying pan over high heat and sauté the pastrami cubes for 10 minutes, stirring every so often so they get nice and brown. Remove from pan and set aside.
Add the second tablespoon of oil to the pan.
Add diced onion and sauté until translucent.
Add corn and spices and sauté for another 10 minutes, until nice and charred.
Add pastrami and mix together. Remove from heat.
Combine the dressing ingredients in a small bowl and the guacamole in another bowl.
Heat a tortilla in a pan for two to three minutes on each side.
Drizzle with dressing, then layer with chicken, lettuce, sliced red onion, croutons or chickpeas, and more dressing, followed by the guacamole and the corn hash.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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