I’m just going to say it upfront, this is my favorite episode so far. I have made tacos countless times but never have they been as fresh, flavorful and delicious as what I created for this episode. The biggest factor playing into the flavor is without a doubt the fresh tortillas given to me by Nicole Misencik (@NicoleWTHR). As a fellow food lover (and great local meteorologist), Nicole was nice enough to bring back some fresh tortillas from her favorite Mexican restaurant in Phoenix. A huge thanks goes out to her for making this recipe possible.

I even get so excited at the end that I fail to recognize the difference between a lemon and a lime.

Ingredients:

• Package of eye of round or skirt steak
• Salt and pepper to taste
• 1 lime sliced in half
• fresh cilantro sliced
• 1/2 onion

For salsa:

• 8-12 chili peppers
• 1/4 onion (I added some additional fresh onion after blending)
• 2 cloves garlic
• 1 tomato
• 2 jalapeno peppers

Directions:

Over medium-high to high heat, cook steak seasoned with salt and pepper until a nice char forms on both sides. Once cooked, cut into thin strips.

Boil a pot of water and add in the vegetables for the salsa. Cook until they become soft.

Add your salsa ingredients into a food processor and blend until you reach desired texture. I added in some additional fresh onion and cilantro for added taste.

Warm your fresh tortillas in a pan over medium to medium-high heat just enough to get both sides nice and warm. Place on a plate and cover with a clean cotton towel to keep warm. Once all tortillas are ready, build your tacos by topping with salsa and fresh onion, cilantro and a squirt of lime.

In an effort to make at least one healthy dish, we take on some chicken tacos with a surprising result. In only about 15 to 20 minutes, we were rewarded with some very tasty tacos that look good and are good for you. This is definitely a recipe to give a try for those days when you don’t want a heavy meal but you want a tasty treat.

Ingredients:

• 6 corn tortillas
• 1/2 boneless skinless chicken breasts trimmed of fat and cubed
• 1/8 tsp. salt (to taste)
• 1 tsp. canola oil (to coat pan)
• 1/2 large sweet onion
• 1/2 green bell pepper
• 2 cloves minced garlic
• 1 jalapeno pepper (seeded and sliced)
• 1/2 Tbsp ground cumin
• 1/4 cup salsa
• 1/8 cup chopped fresh cilantro
• Other condiments to taste

Directions:

Preheat oven to 300 degrees. Wrap tortillas in foil and bake until heated through for 10 to 15 minutes.

Season chicken with salt and heat oil in large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides. This should take about 3 to 5 minutes. Transfer to bowl.

Reduce heat to medium and add remaining oil to skillet. Add onion, stirring often, until they start to brown. After about 3 to 5 minutes, add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp.

Stir in salsa and chicken. Cook for a few more minutes stirring often until chicken is reheated. Remove from heat and stir in cilantro. Spoon into warmed tortillas with garnish and serve.