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Street Tacos & Mexican Street Corn

August 14, 2017


Chicken Street Tacos


1 1/2 pounds boneless skinless chicken breasts

20-22 mini white corn tortillas warmed on a skillet*

cotija cheese

Pico de gallo

1 /2 cup fresh chopped cilantro

Fresh lime juice

Hot sauce 

Sour cream 


Preheat grill over medium-high heat. Oil the grill with canola oil or spray generously with cooking spray. Season chicken with garlic salt, pepper, and/or chili lime seasoning.  Place chicken on hot grill. Cook for about 4-5 minutes on each side, flipping once. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.


Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.



Mexican Street Corn (Elotes)


3 ears sweet corn

1 tablespoon mayonnaise

2 tablespoons sour cream

1/4 teaspoon garlic powder

1/2 cup Cotija cheese, crumbled

3 tablespoons cilantro, chopped

1/2 teaspoon chipotle chili powder (or chili powder, if you don’t want the heat)

1 lime, quartered


  1. If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.

  2. In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn.



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