My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!
PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.
The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.
A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!
Sweet and Spicy Teriyaki Chicken Tacos
Recipe Type: Tacos
Author: Kellie Rice
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
1 pound chicken thighs
1/2 cup of teriyaki sauce
1 tsp brown sugar
1 tsp of garlic powder
1 tsp of cayenne pepper
1 cup chopped fresh pineapple
1 cup chopped onions
2 cups of cooked basmati rice
1 tsp of dried ginger
1 tsp of black sesame seeds or toasted sesame seeds
1 tsp of butter
pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
low carb tortillas
In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
Fill tortilla with rice, chicken, cheese, sour cream, and pico.
Squeeze lots of lime over the top
Serve with hot sauce
Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!
Patrick has been talking about California burritos for months. An extra large pillowy tortilla packed with cheese, carnitas, avocado, french fries, sour cream, and hot sauce. Yes please. These fries are what makes the whole burrito. Soaked and double fried then tossed in a spicy seasoning. Traditionally beef carnitas are not left to marinate, they are simply seasoned then grilled. I wanted the meat to be packed with flavor so I marinated the steak in my favorite red enchilada sauce. The meat comes out so spicy and juicy. Just make sure the steak is cut very thin. I used chipotle tabasco sauce to smother my burrito in, but your favorite hot sauce will do the trick!
On a quick side note, my best friend’s mother and grandmother opened a luxury hot and cold therapy line and are competing for a grant to help grow their business. Please take the time to read their story and vote for their business!
These chips were so easy to make! I just sliced up some corn tortillas and fried them in canola oil then liberally salted. Although these are not exactly the same burritos you can find in Cali they are still delicious and filled with flavor. Feel free to change up any ingredient just don’t forget the fries!
California Burritos | Luxury Therapeutics Voting
Recipe Type: Burrito
California inspired burritos packed with flavor!
XL flour tortillas
cheddar cheese room temp
2 avocados smashed with salt and pepper
1 pound skirt steak
1 can red enchilada sauce
1 tsbp paprika
1 tsp garlic powder
1 tsp cayenne pepper
2 large russet potatoes sliced into wedges or sticks
canola oil for frying
Marinate the steak in the enchilada sauce for at least one hour
Heat and pan over medium high heat and add the steak
Sear on both sides
Remove steak from pan and let cool slightly
Slice very thinly then add back to the pan
Season with paprika, garlic powder and cayenne pepper
Heat canola oil to 350 degrees
Add potatoes and cook for 20 minutes or until golden brown
Drain on paper towel and salt liberally
Heat tortillas in a pan until warmed throughout
Add cheese, then fries, carnitas, sour cream and avocado