Prepare marinade - few cloves of roughly chopped garlic, juice of 2 limes, cumin, paprika, pepper, oregano and cayenne pepper. Add olive oil, salt and sugar.
Toss into marinade bag with Chicken. Fridge for 1-4 hrs.
Roast poblano pepper, let rest in foil for 10 min. Peel off char. Slice into bite size strips.
Thinly slice radish after washing, pour boiling apple cider vinegar over them in bowl. Let rest for 1 hr.
Salute sliced white onions with olive oil, then add roasted poblano peppers and season with mexican oregano. After cooked, add 1/4 mexican cream and juice of half lime. Simmer for 5 min and add salt/pepper.
Cook chicken. Slice.
Serve chicken on tortilla with rajas con crema and pickled raddish, along with cilantro and cotija cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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