Tag Archives: lime

Tay-jita Seasoning (Chicken Fajita Taco Seasoning)

grilledmexicanmarinadetaytertotoles
Tay-jita Seasoning is an amazing flavored seasoning, PERFECT for Chicken Fajitas! Easy to make. Minus all the un-needed ingredients! Lower in salt than most packets. And, tastier!

1 Chicken Broth Cube, crushed to powder *See Notes 
Sprinkle of Pepper

Premix (For 1-1.5 lb):
1T Chili Powder
1tsp Garlic Powder (I did 1)
1tsp Paprika
1/2tsp Cumin
1/2tsp Onion Powder
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Chipotle Powder
1/4tsp Dried Mint or Cilantro (I did Mint!)
1/4tsp Sea Salt
1/4tsp White Sugar

1/2T concentrate Lime Juice (At very end of cooking, drizzle in.)
1/2T concentrate Lemon Juice (At very end of cooking, drizzle in)

*Notes: If using Chicken BREASTS: Cook Chicken with the Pepper and Broth Cube (Crushed). Otherwise, ADD Crushed Broth Cube to Seasoning Mix.
Add a LIL Water and Chicken into Butter Flavored Cooking Sprayed pan. Sprinkle with crushed Broth Cube and sprinkle of Pepper. Cook til cooked. Remove, shred/cut up, and add back to pan WITH JUICES. Add premixed seasoning. COOK DOWN JUICES. Then, add in Lemon and Lime Juice. Cook a few minutes longer. Add to Tacos with desired Toppings.

Photo above is with TACO TAY’S TAYter OLES – Seasoning

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A MUST TRY! Tay’s Pork-wiches with Tay’s Chimi Sauce

porksandwichtayschimisauce

AMAZING Marinade complimented with an AMAZING Sauce! You will not regret this Recipe (So, make EXACTLY As-Is). So Tasty, we’re making this AGAIN… TONIGHT! Leftover Meat? We melted Pepper Jack Cheese over top and topped with Sunny Side Up Eggs with Side of Toast and Salsa for Breakfast!

limeporkmarinade1
This Recipe Stems from our Best Dead Cow Marinade: Here

Bone-In Pork Chop Marinade
(Or, Steak. Pork’s BEST!):

3T Extra Virgin Olive Oil
3T Soy Sauce
2T Lime Juice (100% fridge kind)
2T Worcestershire Sauce
1tsp Regular Mustard
1T Garlic Powder
1tsp Onion Powder
1.5T Dried Basil
1/2tsp Course Black Pepper
1/8tsp Cayenne Powder

tayschimisauce.jpg

Tay’s Chimi Sauce
(Chimichurri- USE THIS!):

1T EVOO
6T Mayo
1/2 tsp Garlic Powder
1T White Wine Vinegar
2T Balsamic Vinegar
2T Dried Cilantro
1tsp Crushed Red Pepper Flakes
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Oregano
A lil shy 1/4tsp Sea Salt

Buns/Wraps of Choice (Also, AMAZING on Softshells the next day!)
Shredded Moz. Cheese
Toppings: Onions, sliced thin. Fresh Tomatoes or Pico (I used fresh tom.)

Evenly coat Chops with Marinade and Marinade about 5 hours. Mix Tay’s Chimi Sauce Ingredients, set in fridge til use.
BEST on Charcoal Grill (Tastes amazing if done right. If it tastes like Smoke… You are NOT doing it right!). Or cook in skillet… Just cook the Meat! 
Once cooked, allow to set a minute, covered. Thin Slice cooked Meat. Lay flat and top with Shredded Cheese and melt. Add to Buns/Wraps with Toppings of choice.
(Some topped with A LITTLE Ketchup on one Bun Slice, then Chimi Sauce on Other Bun Slice. Fresh Tomato Sliced. Red Onion Slices. Some liked it with no Ketchup, just Chimi Sauce).
 – Also, an Optional Topping: Dried Oregano seasoned Mushrooms sauteed w/ Butter Spray or Extra Virgin Olive Oil. I skipped.
LEFTOVERS?  Melt Cheese over Meat (I used PepperJack). Top Meat with Sunny Side Up Eggs. Serve with Toast and a lil Salsa on side! (I skipped Chimi Sauce).


Skillet Tip: Lightly Oil or Spray pan. Get to a nice heat, to a SIZZLE. Sear Pork on each side about 3-4 minutes, or til done. Allow to set a few minutes.
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We use Regular Charcoal for above recipe). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken tip: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
AVOID TOO MANY FLIPS. Allow meats to sizzle once it hits grill. Seal that side, flip. Seal other side. Locks in Moisture! Also, Meat cooks as it sits!

Chipotle Chicken with Citrus Avocado Sauce

chipotlechickencitrusavocado

Eat As Chipotle Chicken topped with Citrus Avocado Sauce. Or, Shred and have yourself a Man-wich topped with Citrus Avocado Sauce! However you choose, these are AMAZINGLY Tasty!

 – Chicken Marinade (Don’t add to Chicken, yet!):
1 can Chipotle in Adobo, I halved Peppers
4 Garlic Cloves, minced
2T Lime Juice (100% Fridge Kind)
2T Brown Sugar
1/4tsp Sea Salt
1/4c Heavy Whipping Cream

 – Citrus Avocado Sauce:
2 RIPE Avocados
2T 100% Pulp Free Orange Juice
1.5tsp Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt


PREMIX Marinade, DON’T ADD TO CHICKEN, yet! I halved Chipotle Peppers. Premix Sauce Ingredients. RESERVE 2T Marinade (For later mixing). Place in fridge til use.
I cut shallow slits into chicken, so marinade can get in there. Marinade Chicken (I used Bone In and removed Skin). Marinade 4-6 hours. Best on Charcoal Grill. Even Grill the Chipotle Peppers! They are GREAT!

– Regular Chicken Breast topped with Citrus Sauce: Brush on Reserved Marinade. Top with Citrus Avocado Sauce. Eat. Don’t forget to Serve with Those Chipotle Peppers.

– Sandwiches: Shred up Chicken and Remove Bones. Mix in Reserved Marinade. Top onto Sandwich with: Mayo/Miracle Whip, Tomato, and Optional Coleslaw Topper
Toppings (If sandwich/Burger): Tomato, Onions, Miracle Whip/Mayo, and:
Optional Coleslaw Topper:
2c Coleslaw Mix (Cabbage Carrot Mix, NOT SAUCE)
3/4c Lite Sour Cream
1tsp Dried Cilantro, minced
1/8tsp Garlic Powder (OPTIONAL)
Small Splash of Lime Juice (Fridge Concentrate kind)
1/8-1/4tsp Sea Salt

Tay’s Baja Chicken

bajachicken

Great Alone, on Tacos, for Salads (As we did), or over Rice (Mexi)! Amazing LOW CALORIE, LOW CARBOHYDRATES Chicken! AWESOME Flavor!!!

Marinade (I believe I did 1.5-2 lbs.- 6hrs):
1 McCormick’s Grill Mates Baja Citrus Marinade Pkt.
2T White Vinegar
1tsp Garlic Powder
1tsp Chili Powder
1/2tsp Paprika
1/2tsp Onion Powder
1/2tsp Chipotle Powder

Add Marinade and Chicken to ziploc bag. Mix. Marinade about 6 hours. BEST ON CHARCOAL GRILL! Eat Alone, on Tacos, or, as we did, on Salads (To desired consistency):

Lettuce
Radish, sliced THIN (Optional)
Mushrooms
Red Onion, slivered
Carrots, matchsticked
Hard Boiled Eggs
Tomatoes
Canned Black Beans WITH Jalapeno IN Lime, drained
Buttermilk Ranch Salad Dressing
Seasoned Texas Toast Croutons
Optionals (I skipped): Avocado, Mexi Corn/Corn, Sweet Bell Peppers

Smooth N Citrusy Cilantro Chicken Marinade

Cilantro Lime Chicken

1/3c+1T canned Unsweetened Coconut Milk
3T TO 1/4c Lime Juice (Concentrate Kind- We did 1/4c)
1/4tsp McCormick’s Dried Orange Peel
2T+1tsp Dried Cilantro
1tsp Honey
1tsp TO 1.5tsp Hot Chili Oil (We did 1tsp)
1/2tsp Garlic Powder
A lil shy of 1/4tsp Sea Salt
1T Dried Parsley

Marinade thawed fresh chicken breasts Up To 5-8 hours. Charcoal Grill is TASTY! Eat alone, on Taco Shells (With Tomatoes and little Mayo), or over Rice (Cooked in Chicken Broth).

Grill Tip: Make hill of charcoal (Highest point in center). Light charcoal. Once coals are glowing and ashy, lay chicken around outside of grill. We use partially smashed can to prop open few inches. Once spatula is mostly easy to slide under chicken, flip, cook other side. (Chicken is ready to flip when it doesn’t stick to grill)

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Chipotle Roll-AY! (Chipotle Chicken and Rice Wraps)

adobochickeneggroll

4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
Rice:
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.