Spring Inspired Tacos

This issue, Courtney Tevepaugh is loaning YVM Anna Joy Calhoun. She is a dietetic intern at Appalachian State University and currently fulfilling her community rotation hours at Wilkes NC State Cooperative Extension. “I love to eat good food and spend time with my husband, friends and my dog. On the weekends I could be reading a good book, cooking, or spending time outside,” shares Anna Joy.

Spring Slaw

1/4 cup olive oil

3 Tablespoons red wine vinegar

Anna Joy Calhoun

2 Tablespoons honey

Juice of 1 to 2 limes

1 teaspoon cumin

1 teaspoon coriander

My creativity in the kitchen tends to peak when the sun shines longer during the day. Because this season brings a new array of fruits and vegetables, I try to incorporate fresh produce in my meals to boost the nutritional value of my meals. Fruits and vegetables are rich in vitamins, minerals and antioxidants which help prevent chronic disease.

One of my favorite ways to incorporate fresh, seasonal produce is to enhance traditional recipes by adding seasonal fresh fruits and vegetables. I married into a family with Mexican roots. Naturally, most family gatherings are spent around the dinner table eating Mexican dishes.

Raised in Georgia, my own family will usually opt for traditional Southern dishes. This slaw combines the two traditions by using the base of classic coleslaw and adding the Mexican flavors of lime, cilantro, and spice. This slaw is a great way to add more color and nutrients to your meal.

Additionally, using olive oil and spices are filled with antioxidants and heart-healthy fats, and a great alternative to mayonnaise. This slaw is delicious on its own or can be used as a topping for tacos and burgers.

1 garlic clove, minced

Salt & pepper to taste

1 jalapeno or serrano pepper, cored and finely chopped

6 cups shredded purple & green cabbage

1 cup shredded carrot

1/2 cup chopped cilantro

In a small bowl, mix olive oil, red wine vinegar, honey, lime juice, cumin, coriander, garlic, and salt & pepper to create the dressing. In a large bowl, toss together cabbage, carrot and cilantro. Pour the dressing on top; mix to combine. Cover, refrigerate for at least 30 minutes to allow the flavors to mix.

Carnitas-style

Sheet Pan Chicken

1 1/2 pounds boneless, skinless chicken thighs

1/2 yellow onion, thinly sliced

2 large oranges, zested & juiced

2 large limes, zested & juiced

3 cloves garlic, finely minced

1 medium jalapeno, deseeded & finely chopped

2 Tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon oregano

1 1/2 teaspoons salt

Make the marinade: Combine orange zest & juice, lime zest & juice, garlic, jalapeno, olive oil, cumin, oregano & salt to a large bowl. Whisk. Add in the chicken thighs & yellow onion. Toss to combine. Cover, marinate in the refrigerator for 20 minutes up to 8 hours.

Preheat oven to 425°F. Line a large rimmed baking sheet with foil for easy clean up, set aside. Bake the chicken: Transfer the marinated chicken & onions to the prepared baking sheet. Bake on the center rack for 15 to 18 minutes, until the chicken reaches 165°F. Remove chicken from the oven to shred; meanwhile preheat the broiler. Shred the chicken into bitesized pieces using two forks or a knife. Transfer the shredded chicken back onto the baking sheet. Broil the chicken for 4 to 5 minutes, turning the pan halfway through, until the chicken is browned & slightly crisp. Serve the chicken with tortillas and desired toppings. My favorites are the Mexican slaw, white onions and sour cream.

Homemade Tortillas

2 cups masa harina flour

1 1/2 cups water

Salt to taste

Add flour and salt to a mixing bowl. Add 1 cup of warm water; stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a ball.

If the dough is sticking to your hands simply add a few sprinklings of masa harina to dry it out. If too dry, add water—1 Tablespoon at a time. Separate the dough into golf ball sized chunks. Flatten dough balls using a flat-bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic wrap. Heat a skillet to medium-high heat. Add a tortilla to the skillet; flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside. Continue cooking the rest of the tortillas. Keep warm by covering with a towel. Serve immediately.

Note: Store leftover tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.

UNDER CONTRACT!