Beer marinated chicken tacos

These are seriously AMAZING!  What a find!  I think what makes them especially good is that the chicken is grilled on the bbq, or perhaps it's the guacamole, I don't know, but the whole thing is just so good.  I didn't have some of the ingredients on hand, so I had to improvise.  Here is my rendition of this recipe:

Ingredients (serves 2)

For the marinade
1 cup dark Mexican beer, such as Negra Modelo (I had to use gluten free beer and it was still fantastic)
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

6 boneless, skinless chicken breasts
2 cups of your favorite guacamole
~ 8 taco size corn or whole wheat tortillas 


optional toppings:
sour cream
shredded cheddar cheese
diced tomatoes
shredded lettuce

What you do:

1. Mix all of the ingredients for the marinade together in a small bowl. Place the chicken breasts in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refrigerator to marinate for 2 hours to overnight.

2. Remove chicken from the refrigerator while lighting the grill.  Grill chicken until fully cooked and browned on both sides. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.

3. While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, pile with chicken slices, spread a heaping spoonful of guacamole along the middle, add sour cream, cheese, tomatoes, and lettuce. Enjoy the best tacos EVER! 

note: I forgot to take a picture, so I will replace this one the next time I make this awesome dish!  

Some more recipes

Been browsing tastespotting again.  Here are some more recipes that I will eventually make:
Sticky coconut chicken
Creamy lemon fusilli
Roasted chicken and brie sandwich

Creamy Salmon Spaghetti

I don't know why I never posted this before.  It's just so good!  I actually invented this recipe myself when I was pregnant.

Ingredients:

• Whole wheat spaghetti noodles (use enough for 4+ portions)
• 500 g heavy cream
• 3 portions of salmon
• 150 g spinach leaves
• ~1 cup of finely grated Parmesan cheese

What you do: 

1. Preheat the oven to about 390 degrees F (200 C) and get the pasta water started.
2. Grate black pepper over the salmon and bake in a glass dish until done.  It usually doesn't take very long (maybe 15 minutes).  Cut one in half to check if you are unsure.  Don't overcook!  When pasta water is boiling, add spaghetti and cook until done.
3. While the salmon and pasta are cooking, get the sauce started: stir the grated parmesan cheese in with the heavy cream in a small pot.  Keep adding parmesan cheese to taste and stir until thoroughly melted and warm.  
4. Wilt the spinach leaves in a frying pan with some butter, salt, and pepper.   Chop up the salmon into bite size bits. 
5. Stir together spaghetti, cream sauce, salmon, spinach, and some black pepper.  
6. Serve with steamed asparagus and enjoy! 

Recipes that are coming up...

 I've been browsing tastespotting and have found a few recipes that I'm going to try in the next week or two:
Beer Marinated Chicken Tacos
Portobello Burgers
Scallops & Shrimp over Linguine with Baked Feta