8 Mission® Fajita Whole Wheat or Super Soft Tortillas
1 Avocado, cut into 1/2” slices
8 slices of fresh Mozzarella
4 Tomato slices, cut into half moons
4 Tbsp. of fresh, chopped basil
2 Tsp. of Balsamic glaze
Chicken Caprese Tacos
Preheat oven to 375°F.
Coat the chicken breasts with ½ cup of the pesto and reserve the remaining ¼ cup in the refrigerator. Place the pesto-rubbed chicken on a baking sheet and bake for 25 minutes, or until an instant read thermometer reads 165°F. Allow the chicken to cool slightly before slicing into ½” pieces and tossing with the reserved pesto.
To serve: for each taco, layer 2-3 strips of chicken with 1 slice avocado, 1 slice fresh mozzarella, 1 half-moon slice of tomato, ½ tbsp. basil, and ¼ tsp. balsamic glaze. Serve two tacos per person.
1 - 15 oz. can of Black beans (rinsed and drained)
1/2 Cup of Pomegranate seeds
1/4 Cup of chopped basil
2 Tbsp. of chopped cilantro
1/4 Cup of crumbled queso fresco
1/4 Cup of toasted Pine nuts
1 Sliced Avocado
8 Mission® Fajita Whole Wheat Tortillas
Spicy Pork Tacos with Avocado-Pomegranate Salsa
In a small dish, combine spices. Rub the spice blend onto both sides of the pork chops. In a sauté pan over medium-high heat, add the vegetable oil and cook the pork chops for 5-6 minutes per side, or until an instant read thermometer reaches 145°F. Allow the pork to rest at least 5 minutes before slicing into ½” strips.
To make the black bean salsa, combine remaining ingredients, except tortillas, in a mixing bowl and gently stir to combine.
To serve: in each taco, scoop ¼ cup of the black bean salsa onto a tortilla and top with 2-3 strips of sliced pork. Serve two tacos per person.
1 1/2 lbs. of Boneless and skinless chicken thighs
1 Cup of prepared Mojo marinade
1/4 Cup of sliced, Red onion
1 Tbsp. of Olive oil
Salt and pepper to taste
1/4 Cup of diced avocados
1/4 Cup of crumbled queso fresco
Pulled Chicken Torta
In a slow-cooker, combine chicken thighs and mojo marinade. Cover and cook on high for 4 hours, or on low for 6 to 8 hours, or until fork tender.
Remove chicken from slow-cooker and allow to rest for 15 minutes. Once cool enough to handle, using a fork, shred the chicken into desired sized pieces. Reserve warm for assembly.
While the chicken is resting, in a skillet, over medium-high heat, heat the olive oil. Add the red onions and sauté until softened and lightly browned. Season with salt and pepper to taste. Reserve warm for assembly.
To assemble: Pre-heat a Panini press. Place ½ cup shredded chicken onto one half of each tortilla. Top with 1 tbsp. sauteed red onion, 1 tbsp. diced avocado, and 1 tbsp. crumbled queso fresco cheese. Fold the tortilla in half. Repeat for each tortilla. In the heated Panini press, grill each torta until golden brown, crispy, and heated through. Serve.
In a large sauté pan over medium heat, warm oil. Add quinoa, buckwheat, and kale, tossing gently. Continue to cook until the kale is slightly wilted and the grains are warm. Add egg whites, blueberries and feta, and continue cooking for 2-3 minutes. Remove from heat for assembly.
To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla scoop approximately 1 ¼ cups mixture in the across the middle of the tortilla. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.