Cooking Instructions
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Step 1
Into a hot pan, add
Vegetable Oil (1/4 cup)
. Add
Boneless, Skinless Chicken Thighs (5)
. Season with
Kosher Salt (1/2 tsp)
. Cook over medium heat for 4 minutes, then remove with a slotted spoon.
Step 2
Into the same pan, add deveined and tail removed
Shrimp (12 oz)
. Cook for 3-4 minutes. Remove with a slotted spoon.
Step 3
Add
Vegetable Oil (3 Tbsp)
and
Onion (1)
. Cook for 1 minute.
Step 4
Add
Red Bell Pepper (1)
and
Yellow Bell Pepper (1)
. Cook for 1 minute or until tender.
Step 5
Add
Garlic (1 clove)
. Cook for 30 seconds.
Step 6
Add chicken and shrimp back into the pan.
Step 7
Add
Chili Powder (1 Tbsp)
,
Smoked Paprika (1/2 Tbsp)
,
Onion Powder (1/2 Tbsp)
,
Water (1/4 cup)
,
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
,
Fresh Cilantro (1 Tbsp)
, and
Ground Cumin (1 tsp)
. Stir to combine.
Step 8
Add
Corn Starch (1 Tbsp)
,
Jarred Diced Pimientos (2 Tbsp)
,
Cherry Tomatoes (1 cup)
, and
Crushed Red Pepper Flakes (1/4 tsp)
. Cook over low-medium heat for 2 minutes.
Step 9
To assemble, spoon mixture onto
Flour Tortillas (to taste)
layered with
Fresh Spinach (to taste)
. Spoon
Salsa Verde (to taste)
over top and drizzle with
Lime Juice (to taste)
.
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