Blackbean and ChickenTostadas with a Avocado Cream Sauce

Ingredients

·         1lb Boneless chicken breast

·         2 Tbsp. Olive oil

·         ¼ cup flour

·         1 Tsp. Cumin

·         1 Tsp. Chili Powder

·         ¼ Tsp. Salt

·         ¼ Tsp. Pepper

·         ¼ Tsp Garlic Powder

Beans

·         4 cups of black beans

·         1 ½ Tbsp. Butter

·         1Tbsp. Cumin

·         1Tbsp Garlic Powder

·         ½ Tsp. Salt

Avocado Cream Sauce

·         1 Ripe Avocado

·         1 Jalapeño (diced and seeds removed)

·         ½ Sour cream

·         1 lime (juiced)

·         1 Tbsp. fresh cilantro chopped

·         ¼ Tsp. Salt

·         ¼ cup of milk

Tostadas

·         10 Corn tortillas

·         Olive oil (for brushing)

·         2 Cups Shredded cheese (jack and cheddar recommended)

·         4 tomatoes (diced)

·         Romaine lettuce (chopped approx.. 6 leafs)

·         1 red onion

Procedure

1.      Start with the chicken.  Mix the flour, cumin, chili powder, salt, pepper, and garlic powder together in a bowl and toss the diced chicken in the mixture fully coating the chicken

2.      Heat the olive oil in a pan over medium heat and sauté chicken until fully cooked.  Once cooked set aside.

3.      Heat the butter in a skillet over low to medium heat.  Mix beans with cumin, garlic powder and salt. Add them to the skillet

4.      Stir and mash the beans.  When they are fully mashed and heated set aside.

5.      For the avocado cream sauce blend together the avocado, diced jalapeno, sour cream, lime juice, cilantro, and milk together until smooth then set aside in refrigerator

6.      Set oven to 350 degrees.  Placed tortillas on a baking sheet and brush both sides with olive oil.  Bake for about 5 mins. on each side.

7.      Finally you can assemble the tostadas.  Start by spreading a layer of black beans on each tortilla. Then add the chicken. Next top with lettuce, cheese, red onion, and cilantro.  Drizzle with avocado sauce

8.      Serve and enjoy!!!

Jerk Shrimp Tacos with Pinapple Mango Salsa and a Pina Colada Cream Sauce

Ingredients

·         1Lb Shrimp (approx. 20 peeled & deveined)

·         ½ Cup Jerk marinade (below)

·         2 Cups cabbage (sliced)

·         ½ cup Pina colada cream sauce (below)

·         12 small tortillas (should be warm, corn tortillas will go best)

·         Pineapple Mango salsa (recipe from previous post ... here is the link)

            Jerk Marinade

·         2 Scotch bonnet pepper

·         2 Garlic cloves

·         2 Green onions

·         1 Tbsp. Thyme (chopped)

·         1 Tbsp. allspice

·         ¾ Tsp. nutmeg

·         ¾ Tsp. Cinnamon

·         1 Tsp. brown sugar

·         1 Tbsp. olive oil

·         2 Tbsp. white vinegar

·         2 Tbsp. soy sauce

·         1 Tbsp. dark rum

·         ½ orange (juiced and zest

·         1 Lime (juiced and zest

Pina Colada Cream sauce

·         ½ Cup Sour Cream

·         3 Tbsp. Pineapple

·         2 Tbsp.  coconut cream

·         1 Tbsp. rum

Procedure

1.      First prepare the marinade… add the peppers, garlic, green onions, thyme, allspice, nutmeg, cinnamon, brown sugar, olive oil, vinegar, soy sauce, rum orange juice, orange zest, lime juice, and lime zest into a blender or food processor and blend together.

2.      Marinate the shrimp in the jerk marinade for a minimum of 20 minutes. (best if overnight)

3.      While the shrimp is marinating prepare the Pine Colada cream sauce.  In a food blender or food processor and the sour cream, pineapple, rums together and blend.  Place in refrigerator until needed.

4.      Put the shrimp on skewers and grill over med-high heat for about 2-3 minutes or until fully cooked

5.      Take half of the cream sauce and mix it with the cabbage

6.      Begin to assemble the tacos… on the  tortilla place the cabbage tossed in the cream sauce, next the pineapple mango salsa, followed by the shrimp, finally drizzle the remaining cream sauce on top

7.      Serve and enjoy