TAQO Detroit's Fajitas and Guacamole - Fox 2 News Headlines

TAQO Detroit's Fajitas and Guacamole

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TAQO Detroit offers a taste of Mexico with a spin, all within a fun, casual environment. The goal is to provide you with the freshest and highest quality meal, while combining both modern, creative, and traditional styles of cooking. Chips, salsa, and guac are made in house daily. Head chef Eduardo Trevino is prioritizing locally-sourced ingredients and the menu includes both traditional and innovative takes on Mexican cuisine. Seafood is a focus, but when it comes to drinks it's all about the tequila. And no matter what your preference of tequila is, you can be sure to find it here, considering TAQO offers over 200 varieties. TAQO is located at 22 W. Adams Ave., Detroit. Phone: 313-962-7701

TAQO Guacamole

Ingredients:

2 Large ripe Hass Avocados
2 Teaspoons fresh squeezed lime juice
2 Tablespoons chopped fresh tomato
2 Tablespoons finely chopped fresh cilantro
2 Teaspoons minced jalapeño (at TAQO, we use our in-house pickled jalapeno)
1 Teaspoon salt (more or less, to taste)

Directions:

1. Mash together 1 tablespoon of the cilantro, 1 teaspoon of the jalapeno, and ½ teaspoon of salt in the bottom of a molcajete or medium-size bowl.
2. Add the avocados and gently mash with a fork until chunky-smooth.
3. Fold the remaining cilantro and jalapeno into the mixture.
4. Stir in the tomato and lime juice, adjust the seasonings to taste.
Serve with a basket of warm corn tortilla chips. Enough to share among 4-6 people.

TAQO Fajitas

Ingredients:

1/2 pound marinated boneless skinless chicken breasts, cut into thin slices
1/2 pound marinated flank steak (always make sure to cut against the grain)
2 cups sliced fresh zucchini
2 cups sliced fresh onion
2 cups sliced fresh bell peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 flour tortillas (6 inch), warmed

Directions:

1. Spray large skillet with cooking spray; heat over medium-high heat.
2. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
3. Add chicken to skillet. Sprinkle with chili powder and ground cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
4. Return peppers and onion to skillet; add tomatoes. Cook 2 minutes more or until hot.
Divide chicken mixture evenly between tortillas. Serve with rice and beans. Enough for 2-3 people to enjoy.

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