A delicious taco recipe featuring shredded chicken, roasted poblano peppers, and a zesty avocado salsa. The dish is complemented by a creamy corn side and a refreshing blueberry smash lemonade.
1: Boil water, add chicken bouillon, onion, garlic, chicken breast, and salt. Boil until chicken can be shredded.
2: Roast poblano peppers in a lightly oiled pan, covering, for 20-30 minutes until softened; remove burnt skin.
3: Shred chicken, add to a container, season with onion, garlic powder, salt, pepper, paprika, and cumin. Mix in cream cheese and bake at 350F until soft.
4: Mix chicken with roasted poblanos, cheese, and lime juice in a lightly oiled pan until crispy.
5: Fry corn tortillas in oil until halfway cooked, then set aside.
6: Prepare salsa by blending avocado, cilantro, lime juice, lemon juice, hot water, salt, and jalapeño until consistent.
7: In a baking dish, mix frozen corn, cream cheese, sour cream, salt, pepper, onion powder, garlic powder, and paprika. Bake at 350F for 30-40 minutes, then mix and serve with parmesan and tajin.
8: For Blueberry Smash Lemonade, shake lemon juice, sugar, water, frozen blueberries, and whiskey with ice and serve.
