eating fabulously, tacos, fried chicken, rib eye, steak, guacamole, dinner
I had a taco extravaganza recently and I have been thinking about tacos and pico de gallo for 2 whole months... seriously tacos have been dancing around in my head for 2 months.  So when I got the opportunity to entertain, I immediately thought TACOS. And not just any tacos, you guys know they had to be eating fabulous worthy tacos and they were. Accompanied with my 6 ingredient guacamole, I plated up my fried chicken taco's and my seared rib eye tacos, and the deliciousness began. I used the frying technique from my fried chicken sandwiches, I made a few weeks ago, and just quickly seared the rib eye steak in a piping hot skillet, and cooked it rare.  Get the complete recipe after your fork and knife hits the jump..
eating fabulously, tacos, fried chicken, rib eye, steak, guacamole, dinner, Christopher Stewart

Tacos + Black Plum Pico de Gallo 

4 boneless chicken thighs (use recipe here
1 rib eye steak, room temperature 
3 black plums, washed and small diced 
3 plum tomatoes, seeded and small diced 
1/2 red onion, small diced 
1/2 jalapeño, seeded and minced 
1t. sugar 
2 limes
1/4 bunch fresh flat leaf parsley, chopped 
olive oil, as needed 
black pepper 
soft flour taco shells 

Accompany with: Guacamole, tortilla chips, and sour cream 

In a large bowl combine diced plums, tomatoes, red onion, and minced jalapeño. Season to your taste with sugar, fresh lime juice, olive oil, and salt and pepper, and set aside. Fry boneless chicken thighs according to recipe. Season rib eye steak with salt and pepper. In a large skillet over high heat, add a small amount of cooking oil (not olive oil). When skillet is extremely hot, place your rib eye steak in skillet and do not touch for about 4 minutes. Turn steak over and cook till your desired doneness. Remove steak from skillet and set aside.  Slightly warm your flour tortilla's by placing in a skillet. Thinly slice fried chicken thighs and steak. On a large platter, arrange warm tortilla shells, and layer with fried chicken and steak. Toss chopped parsley into black plum pico de gallo and spoon on top of fried chicken and rib eye tacos. Serve immediately.  

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