Sunday, March 6, 2011
Lime Chicken Tacos--Food Storage Dinner Link Party
This is one of my family's favorite recipes. I love how easy it is. I love how good it tastes. I adapted this recipe from one I got from Teressa Hunsaker, the USU extension agent in Weber County UT. I usually serve these with black beans. I LOVE the new THRIVE instant black beans. So easy to use, so fast to cook, only a dollar more a can (to have dry beans, without soaking and long cook times is worth a dollar to me).
LIME CHICKEN TACOS
2 cups THRIVE freeze dried Chicken
2 cup water (to rehydrate the chicken)
3 tablespoons lime juice
1 tablespoon chili powder
1 cup Freeze Dried corn (rehydrate in 1 cup water for about 10 minutes)
1 cup chunky salsa
Place chicken and water in a 3-quart slow-cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until tender. Remove chicken; cool slightly. Stir in corn and salsa. If desired, freeze in airtight container.
THRIVE Instant Black Beans, cooked (directions are below)
12 6-inch flour tortillas
THRIVE Sour cream, prepared (directions are below)
Shredded cheddar cheese
Thaw chicken mixture and heat until heated through. Serve on tortillas with sour cream, cheese, lettuce and chopped tomatoes.
How To Cook Instant Beans:
Bring 6 cups of water to a boil and add 2 cups beans. cover and simmer for 10 to 15 minutes Strain and rinse if desired. Season with salt and pepper to taste.
How To Make Up Sour Cream Powder:
Place 1/2 cup HOT water in a medium sized bowl. Wisk in 1 cup sour cream powder. Stir until thick and creamy. For thinner sour cream add more water.