May 4, 2012 5:59 PM
TUCSON - Today on News 4 Cooks, Davis Matias from Mosaic Cafe stopped by with a greate new recipe:
Grilled Marinated Chicken Tacos
By Chef David
2 boneless skinless chicken breast
1 pinch of chile powder
salt to taste
fresh cracked pepper to taste
1 tbsp garlic, minced
1 tbsp cilantro, minced
1 tsp of fresh lemon juice
Season and marinade chicken in a plastic freezer bag and refrigerate for 2-24hr.
Grill each side for 4-5 minutes or until chicken is completely cooked. Allow to sit for 10 minutes and then dice into small cubes.
Serve on fresh homemade flour or corn tortillas (from Teresas Mosaic Cafe)
Garnish with shredded cabbage, pico de gallo, guacamole, and queso fresco.
Jalapeño Cucumber Margarita
1 tsp of small diced cucumber
1 tsp of small diced jalapeño (NO SEEDS or VEINS)
1 tbsp of lime juice
1 tbsp or orange juice
1 shot of white tequila
1/2 shot of orange liquor
6 oz of margarita mix
In a cup, muddle cucumber, jalapeño, lime juice, orange juice.
Add rest of ingredients and mix vigorously and then serve in a salted glass with ice.