Roasted Chicken Tacos recipe Juice of 1 lime 1/2 teaspoon cumin 1/2 teaspoon dark chili powder Salt and pepper to taste 1 (3 to 4 pound) whole chicken 1 tablespoon fresh cilantro, chopped 4 (10-inch) flour tortillas, warmed 1 tomato, diced 1/2 cucumber, peeled, seeded, and diced 1/2 cup green

Swordfish Tacos Yield: 1 servings 1 lb 3/4-inch-thick swordfish ste Olive oil Warm corn tortillas Lime wedges Thinly sliced cabbage Pico de gallo; (see recipe b Sour cream Prepare barbecue (med-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper.

Serving Size : 4 PEACH SALSA 3 cups coarsely chopped peeled peaches (about 6 small peaches) 1 cup diced red onion 1/4 cup fresh lemon juice 3 tablespoons minced fresh cilantro 2 tablespoons minced shallots 1 teaspoon chopped seeded serrano chile 1 teaspoon honey 1/4 teaspoon salt GRILLED SEA BASS 1

* Note: See the "Chipotle Salsa" and "Corn Tortillas" recipes which are included in this collection. Remove the duck meat from the bones, discarding all skin and sinew. Shred meat. Heat the fat in a medium skillet over medium-high heat. Saute the onion with the salt and pepper

Carne Asada Tacos recipe: ... Ingredient Insight - look inside this recipe ... Download our cooking software and do more with this recipe!

Saute chicken in vegetable oil about 10 minutes on medium heat. Add ketchup, vinegar, jalapeno pepper, garlic powder and cumin. Saute on low heat for 5 minutes. Fill warm taco shells with chicken mixture and top with cheese, lettuce, tomato, onions, and olives. Makes 4 servings.