Summer Grilled Chicken Tacos and Edamame Salad

Edamame and Hominy Salad

Serves:  4-6

ingredients

• 14 oz bag frozen shelled edamame (also called Mukimame)

• 3 cups Hominy (1 28 oz can), drained and rinsed (you could also substitute Sweet Corn)

• 1 chopped red bell pepper

• 1⁄2 cup finely chopped red onion

• 1⁄4 cup chopped Cilantro

• ½ diced jalapeno or more to taste

• 2 tablespoons of Vegetable oil (I use Extra Virgin Olive oil)

• 1 teaspoon of Salt for Hominy in Saute pan

• Kosher Salt and Black Pepper to your taste

1.      Follow Directions on bag of Edamame to cook/microwave then Refrigerate until cold

2.      Place Hominy in a skillet with 2 tablespoons of Oil and saute on medium heat for 8-10 minutes.  Add salt at the end and toss.  Refrigerate until cold.

3.      Fold in the remaining ingredients and stir well.

4.      Made dressing and add to the Salad.

5.      Can be made a day ahead.

Dressing

• 1 lime juiced

• 2 tablespoons of Tajin Mild Chamoy Hot Sauce

• 4 tablespoons vegetable oil (I use Extra Virgin Olive Oil)

1.      Add Lime juice and Chamoy to a bowl and mix well.

2.      Slowly Wisk in your Olive Oil, until incorporated.

Cilantro Lime Grilled Chicken/Tofu Tacos

Serves: 4

Ingredients

Cilantro Lime Marinade:

• ·         4 boneless skinless chicken thighs, about 1 lb or 1 package of Tofu sliced in half horizontally.

• ·         2 tablespoons chopped cilantro

• ·         2 limes, juice + zest-Lime juice

• ·         1 teaspoon salt

• ·         1 teaspoon chili powder

• ·         1 teaspoon cumin

• ·         ½ teaspoon garlic powder

• ·         ½ teaspoon ground coriander

• ·         1 tablespoon oil

Taco Assembly:

• ·         Tortillas- Low carb tortillas are my choice

• ·         Your favorite salsa or Pico de Gallo

• ·         Queso Fresco cheese- Crumbled

• ·         More chopped cilantro

• ·         Diced or Sliced jalapenos

Instructions

1. ·         Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl.   Place the chicken/tofu into an sealable bag and pour the marinade over.  Remove all the air from the bag and massage the mixture into the chicken. Marinate in your refrigerator for least 2 hours

2. ·         Prepare a grill or use a saute pan if you want to make in your kitchen

3. ·         Remove the chicken/tofu from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and slice into pieces for your tacos

4. ·         To assemble the tacos, layer chicken or tofu, pico de gallo, Queso cheese, and fresh cilantro into your warmed tortillas, using your grill or a non stick pan.