Tag: red onion

Fresh tomato salsa

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Serves: 4
Prep time: 20 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

This simple recipe gets perfect results every time. You can’t beat a bowl of fresh homemade salsa. The juicy tomatoes work wonders in this dish to create a light and refreshing salsa that is great for serving alongside Mexican classics such as fajitas, burritos or tacos. The green chillies in this recipe gives the side dish a little kick and the red onion gives a tangy flavour. This salsa will keep in the fridge for up to 3 days but is best prepared and served fresh.

Ingredients

4-5 large, ripe tomatoes, deseeded and chopped
1 green chilli, deseeded and chopped
½-1 red onion, peeled and finely chopped
1-2 tbsp freshly chopped coriander
1 tbsp freshly chopped oregano
Juice of 1 lime
Salt and freshly ground black pepper

Nutritional information

Each portion contains:

Calories30
2%
Fat0.5g
1%
Saturates0.1g
1%

of an adult’s guideline daily amount

That’s goodtoknow

Make the tomato salsa about an hour before you want to serve it to allow the flavours to blend. Stir it again when ready to serve.

Method

Mix together the tomatoes, chilli, onion, herbs and lime juice. Season to taste.

By Woman’s Weekly

Average rating

(0 ratings)

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Chicken Soft Tacos with Avocado and Sharp Cheddar

by Pam on April 16, 2013

We had friends over for dinner and I decided to make these tacos because everyone was craving Mexican food. I chopped up some leftover roasted chicken^[1] along with some red onion, cilantro, lime juice, and seasonings. The chicken was flavorful and delicious and tasted great in the tacos that I topped with lettuce, tomato, green onion, black olives, fresh avocado and sharp cheddar cheese. I served these tacos with the Spicy Fire Roasted Salsa^[2] along with sour cream. My kids loved the tacos and so did the rest of us. This was a quick and simple dinner that tasted great.

Roast the chicken using this recipe^[3] or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa ^[4]and sour cream if desired. Enjoy.

Print^[5]

Save^[6]

Chicken Soft Tacos with Avocado and Sharp Cheddar

Prep Time: 20 min.

Ingredients:

Chicken:

2 1/2 – 3 cups of roasted chicken meat, chopped
1/2 cup of fresh cilantro, chopped
3 tbsp red onion, diced
Juice from 1/2 a lime
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp garlic powder
Sea salt and freshly cracked pepper, to taste

Toppings:

Small flour tortillas
Lettuce, finely chopped
Sharp cheddar, grated
Grape tomatoes, sliced
Green onions sliced
Black olives, sliced
Avocado, diced
Salsa, if desired
Sour cream, if desired

Directions:

Roast the chicken using this recipe or use a store bought rotisserie chicken and remove the skin and bones from the meat.

Chop up the roasted chicken along with the cilantro, red onion, lime juice, oregano, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix thoroughly until well combined. Taste & re-season if desired. Heat the chicken (covered with a paper towel) for a 30-45 seconds in the microwave right before serving.

Heat the flour tortillas, wrapped in a towel, for 30-45 seconds or until warm and pliable. Spread the chicken mixture down the center of the tortilla then top with lettuce, sharp cheddar, tomatoes, green onions, olives, and avocado. Serve with a side of salsa and sour cream if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} roasted chicken (www.gordon-ramsay-recipe.com)
^{^} Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
^{^} this recipe (www.gordon-ramsay-recipe.com)
^{^} Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Spiralized Greek Cucumber Salad with Lemon and Feta

This light cucumber Greek salad is the perfect meatless summer dish. Trust me, you’re going to want to make this all summer long! Fresh cucumber, tomatoes, bell pepper, olives, red onion, oregano, lemon juice, olive oil, and fresh feta – it’s filling, high in fiber and protein, perfect for lunch or dinner!

I had some fresh Feta leftover from my Lemon Feta Drumsticks^[1], and I’ve been craving a good Greek Salad, but I wanted to make it without the lettuce and make cucumber the star of the show. This turned out better than I could have imagined! I used my favorite cooking gadget – my the Paderno Spiral Vegetable Slicer^[2] with the chipper blade to quickly whip this up into beautiful spirals and the results were a salad that’s crunchy and bright, and not weighed down by a heavy dressing. This took me less than 10 minutes start to finish – win!

If you don’t own a spiralizer you can just dice the cucumbers with knife and make it a chopped Greek salad instead. I highly recommend using a decent Feta cheese, not a fat free Feta.

A great Meatless Monday meal. If you are making this ahead for lunch for work, you can leave the lemon juice and olive oil out, and pack it on the side, then just add it when you’re ready to eat. Enjoy!

Spiralized Greek Cucumber Salad with Lemon and Feta
gordon-ramsay-recipe.com
Servings: 1 • 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 225 • Fat: 16 g • Carb: 16 g • Fiber: 4 g • Protein: 7 g • Sugar: 1 g
Sodium: 697.5 mg • Cholesterol: 25 mg

Ingredients:

1/2 seedless English cucumber (about 7 ounces)
1/4 of a green bell pepper, chopped
1/3 cup grape tomatoes, halved
5 pitted kalamata olives
1 tbsp red onion, sliced
1/2 fresh lemon
1 oz fresh feta, sliced thick
1/2 tablespoon extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 teaspoon fresh oregano leaves, minced

Directions:

Spiralize the cucumbers using the chipper blade on the Paderno^[3] spiralizer. Cut the strands into smaller pieces, about 5-6 inches long so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes.

Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it, drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil.

References

^{^} Lemon Feta Drumsticks (www.gordon-ramsay-recipe.com)
^{^} Paderno Spiral Vegetable Slicer (www.amazon.com)
^{^} Paderno (www.amazon.com)