Skip to main content

Chicken Tacos with Green Onions & Salsa

Keep your tacos healthy by filling corn tortillas with grilled chicken, green onions, and romaine topped with spicy Chipotle salsa.
Chicken_Tacos_with_Green_Onions_and_Salsa

Ingredients:

8 corn tortillas, grilled
2 chicken breasts, grilled and sliced
8 Ready-Set-Serve Washed & Trimmed Long Top Green Onions, grilled
8 oz. Ready-Set-Serve Romaine Ribbons
1/2 cup Chipotle salsa

Instructions:

Fill each tortilla with equal portions of sliced chicken, whole green onions, romaine, and salsa. Two per person.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.