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Bite-Sized Fajita Tapas

Bite-Sized Fajita Tapas

Ingredients:

1 sweet onion, sliced
2 red peppers, sliced
¼ teaspoon sea salt.
1 tablespoon extra virgin olive oil
1 Riceland Boil-in-Bag White rice
2 chicken breasts, sliced cutlet into 4-6 thin pieces
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
1/8 teaspoon black pepper
½ teaspoon cumin
1 minced garlic
½ teaspoon lime juice
½ teaspoon coriander
1 tablespoon pineapple juice
1 avocado, sliced
3 tomatoes, chopped
1 cup salsa
1 cup lettuce, shredded
6 romaine lettuce leaves
¼ cup sour cream
1 cup shredded cheese
1 package of mini street tacos, 24 count

Directions:

1. Heat 1 tablespoon of olive oil in cast iron skillet and add onions, peppers, and ¼ teaspoon sea salt. Sauté on medium-high heat until softened, approximately fifteen minutes. Add water if needed to keep from sticking. Turn off heat, remove and place in a pretty dish. Cover to keep in heat.

2. In a medium-sized bowl, add chicken breasts with 1 tablespoon olive oil, ¼ teaspoon salt, black pepper, cumin, garlic, lime juice, coriander, and pineapple juice.

3. Bring a pot of water to a boil and add one Riceland boil-in bag. Boil for ten minutes, drain, and place rice in a pretty bowl. Cover to keep in heat.

4. While rice is cooking, add 1 tablespoon of olive oil to skillet and cook chicken and marinade on medium-high heat. Turn over and cook on both sides for 5 minutes. One by one, remove chicken to a cutting board and slice into thin slices and add back to skillet until all chicken is sliced. Stir and continue sautéing another ten minutes or until internal temperature of chicken is 165 degrees. Turn off heat and cover.

5. With remaining ingredients, place them individually in separate bowls. Extra credit for interesting, pretty, or storytelling-provoking dishes and bowls.

6. Add dishes with hot ingredients to the table so that all ingredients are available, buffet style. Add small plates, napkins, and forks.

7.  Serve and enjoy!