A dinner that was all Kelsey’s doing. I believe it was one of the first meals we cooked together after moving into the college house. The salsa is most definitely the star.
Ingredients
- Corn tortillas
- Salsa Verde see recipe
Meat & Seasonings
- 2 boneless skinless chicken breast, or 4 boneless, skinless thighs, or strip steak, sliced thin
- Paprika
- Cumin
- Cheyenne
- Salt and pepper
- Oregano
Salsa
- Mango brunoise
- Avocado brunoise
- 1/4 red onion brunoisette (a finer brunoise)
- 2 medium tomatoes small cubes
- Lime juice
- Lemon zest
- Cumin
- Chili powder
- Mint chiffonade if fresh
Instructions
- Combine all ingredients for salsa in a large bowl. Cover and refrigerate.
- Season meat. In a cast iron or skillet add 1 T of olive oil over medium-high heat. If using chicken, cook for 4-7 minutes a side, flipping once until thoroughly cooked. If using steak, cook for roughly 3 minutes a side.
- Pull steak or chicken from heat. Let rest at least 1 minute.
- Directly on gas stovetop, heat tortillas until soft and slightly charred. Flipping as needed. If you don’t have a gas stove, wrap tortillas in damp paper towel and microwave 1 minute.