Thinking Healthy and Mexican

I've heard that Mexican food is some of the healthiest food in the world. Now I feel that since I have been eating lots of fried foods lately, I should try out some Mexican. Also, I'm loving how to shred rotisserie chicken. It is so easy, I will admit a bit time consuming, but it's definitely faster, easier and safer than needing to cook that much chicken on my own. Rotisserie chicken also has an amazing seasoning on it already.

I looked up a recipe for Chipotle Lime Tacos (http://www.foodnetwork.com/recipes/claire-robinson/chipotle-lime-chicken-tacos-recipe/index.html) which seemed amazing, but Market Fresh had no canned chipotles, which made the reciple not work out at all. So I bought some jalapanos and decided to make just Lime Tacos with them. I put the recipe below.

When I was at Market Fresh, I decided to also buy some canned green tomatoes, tomatillos, to make salsa verde. Salsa verde is probably one of the best Mexican sauces ever. If you ever go to Vancouver, go to Vancouver, go to Steamrollers and order the Tommy burrito. It showcases just how amazing salsa verde and just plain simply tomatillos can be!

Unfortunately, I didn't get any cilantro for the salsa, but I recommend adding that if you have the chance at the grocery store. It makes a very spicy, fresh taste for the salsa.

Salsa Verde

1 can tomatillos (820 g, 435 g drained) removed from liquid, squished
1 small white onion coarsely chopped
1 tsp chopped garlic
1 jalapano coarsely chopped
1 tsp lime juice
cilantro

Bring all the vegetables in a pot to a boil. Once they boil, bring to a simmer and blend all the ingredients.

Serve hot over tacos, eggs or cold as a dip.

I didn't have any cilantro, but all the salsa verde recipes required it. It definitely would be better to give the salsa a fresh taste. So definitely remember to add it to your shopping list!


Lime Chicken Tacos

1 cooked rotissarie chicken shredded
1 lime zested and juice
1 jalapano finely chopped
1 white onion finely chopped
whole wheat tortillas
sour cream

Add the lime zest and juice evenly to the chicken. Make the tacos with the chicken, sour cream, jalapanos and onions. To make it even better, cover with salsa verde and eat with a fork and knife.

With the leftover chicken from the tacos, you can make quesadillas and dip them in the salsa!

That is exactly what I did. Quesadillas turned out to be even better than the tacos. I recommend being crazy and pureing some black beans or buying refried black beans and throwing them in the quesdaldilla too.

Pictured below are the salsa verde and the start of a chicken and black bean quesadilla.