00 00 FRESH TACOS 00 00
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
2 Cups baby spinach
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. Place 1/4 cup spinach over each tortilla. Divide chicken evenly amongst 8 tortillas, top with onions, peppers and horseradish sauce. Serves 4 with 2 tacos each.
00 00 HORSERADISH CREAM SAUCE 00 00
with GRATE ROOTS "Naturally White"
1/2 Cup GRATE ROOTS "Naturally White"
1/3 Cup Mayonnaise
1/2 Cup Creme Fraiche
1 Clove Fresh Garlic (Smashed & Finely Chopped)
1 Lemon (Freshly Squeezed)
1 Bunch Fresh Chives (Finely Chopped)
Mix together the above ingredients in a bowl. Refrigerate for at least 2 hours before serving. Can be made 24 hours in advance. Keep covered and refrigerate. Makes 6 - 8 servings.