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with Carmelized Onions, Red Peppers, and GRATE ROOTS "Fresh Fusion Ginger Lime" Sauce

2 large sweet onions, thinly sliced
2 TBLS olive oil
1 red bell pepper, cored, seeded, and thinly sliced
8oz. skinless, boneless chicken breats, pork, tilapia, or cod
1 Tsp cumin
1Tsp fresh black pepper
1Tsp olive oil
8 (8 inch) flour tortillas
Salt to taste


1 cup sour cream
1/3 cup finely chopped red onion
2 Tsp lime juice
4 Tsp Grate Roots "FRESH FUSION GINGER LIME" Horseradish

Heat 2 teaspoons olive oil in large non-stick skillet over high heat. Add onion and saute 5 minutes. Reduce heat to med-low, cover and cook 15 minutes, stirring frequently. Add red pepper and continue cooking 5 minutes. Set Aside.

Season chicken with cumin and black pepper. Heat oil in non-stick pan or skillet over med-high heat. Cook 3-4 minutes on each side until lightly browned and juices run clear. Season with salt. Slice into strips.

While chicken is cooking, whisk sauce together with ingredients in medium bowl. Divide chicken evenly amongst 8 tortillas, top with onions, peppers and horseradish sauce.