Chef KJ Francom, Associate Professor at Utah Valley University, joined us with an unorthodox version of street tacos that takes advantage of a winter delight - pomegranates.
Winter Fresh Tacos helps us to have a bright, fresh taste during the cold winter months.
Ingredients:
¾ lb Chicken (boneless breast or thighs)
3 oz Cotija cheese
12 4' Tortillas
Pomegranate Pico de Gallo - 1 c
½ c Pomegranate Arils
½ c Roma Tomato, small diced
2 t Red Onion, chopped
1 t Cilantro, chopped
Lime juice, to taste
Salt & Pepper, to taste
Mexican Seasoning:
¼ c Spanish Paprika
1 T Onion powder
1 T Garlic powder
1 t ground Cumin
1 t ground Coriander
1 t dried Oregano
½ t Chili powder
Instructions:
Prepare Pomegranate Pico de Gallo. Crumble Cotija cheese. Season chicken with Mexican seasoning, salt and pepper. Grill chicken until done then chop it up. Divide Chicken, Pico and Cotija up among the warmed Tortillas. Serve immediately.
For more information please visit: uvu.edu.
