Chile Limón Chicken Tacos with Roasted Corn & Avocado Salsa & Rhubarbaritas!

Ingredients

For the Tacos:

• 6 Bearitos yellow corn taco shells (non-GMO, organic corn)

• 6 organic soft taco shells (brush lightly with organic sunflower oil & toast on grill)

• 1.5 cups finely shredded Cotija cheese

• 2 cups organic baby spinach, julienned

• 3 large organic chicken breasts, marinated & grilled (see below)

• 2 bottles Salad Girl Chile Limón Organic Salad Dressing

• Fresh cilantro, chopped

• 3 organic limes, cut into wedges

• 2 ripe but firm organic avocados

• 4 ears sweet corn, husked

• 1 pint mixed-color organic cherry tomatoes

Marinated & Grilled Chicken

1. Marinate chicken breasts for 30 minutes in:

   • ½ cup Salad Girl Chile Limón Organic Salad Dressing

2. Grill over medium heat for 6 minutes per side, until cooked through.

3. Chop into bite-size pieces and toss with:

   • 1 Tbsp Salad Girl Chile Limón

   • Juice of 1 lime

   • 1 Tbsp fresh cilantro, finely chopped

4. Keep in a serving bowl until ready to assemble.

Roasted Corn & Avocado Salsa

1. Cut corn from grilled ears.

2. Gently fold together:

   • 2 cups diced ripe but firm avocados

   • 2 cups chopped organic heirloom tomatoes

   • 1 cup roasted corn

   • 1 cup black beans (drained)

   • Juice of ½ lime

   • 1 Tbsp Salad Girl Chile Limón

   • 2 Tbsp finely chopped fresh cilantro

   • Sea salt to taste

3. Chill until ready to serve.

To Assemble Tacos

1. Layer baby spinach in each taco shell.

2. Add a spoonful of grilled chicken.

3. Top with roasted corn & avocado salsa.

4. Sprinkle with Cotija cheese.

5. Drizzle with lime juice or Salad Girl Chile Limón Dressing.

6. Garnish with fresh cilantro & serve with extra lime wedges.

✨ Enjoy your bright, fresh, and zesty Chile Limón Tacos!

Make some tasty tacos with Salad Girl's Organic Chile Limon, and shake up some Spring *Rhubarbaritas, ! Muy Deliciosa!

To Prepare Rhubarbaritas:

Ingredients
 

• Fresh organic rhubarb, as much as you have, cut into rough chunks

• Local Honey Simple syrup (2 parts water to one part Honey, boiled until honey dissolves and liquid is clear) 

Instructions:

1. Place rhubarb chunks in saucepan and cover completely with simple syrup. Simmer until rhubarb falls into threads.

2. Cool in saucepan, then pour into cheesecloth draped in a strainer placed over a bowl. Allow to drip and then squeeze the last of the juice out of the rhubarb pulp.

3. Cool rhubarb juice in fridge til ready to use-

To make a Rhubarbarita: Put lots of crushed ice in a tumbler,  on top of the ice, pour equal amounts of rhubarb juice and a tasty tequila like Patron Gold and a splash of lime juice- Stir and adjust sweetness level by squeezing fresh lime into the glass.

To make a Virgin Rhubarbarita: Put lots of crushed ice in a tumbler,  add equal parts limeade to Rhubarb juice, maybe a sparkling H20 and Enjoy!