Chicken:
Street Tacos
Serves 2–4
¼ cup olive oil
2 tablespoons lime juice (from 1 lime)
1½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
4 chicken thighs (or 3 chicken breasts)
Cooking oil spray
In a zip-top bag, combine oil, lime juice, salt, black pepper, chili powder, cumin, and garlic powder. Add chicken and marinate at least 30 minutes and no longer than 24 hours.
To cook, plug in the Betty and heat until the green light turns on. Spray the inside with oil and place the chicken inside. Cover and cook 10–12 minutes, or until nicely caramelized and brown.
Cool slightly before chopping into pieces and serving in a warmed taco.
Meat:
Steak Fajitas
Serves 3–4
¼ cup olive oil
¼ cup orange juice
1 tablespoon lime juice
2 teaspoons chili lime seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon kosher salt
1–1½lbs. skirt steak or hanger steak
1 red pepper, cut into strips
1 yellow pepper, cut into strips
In a large zip-top bag, combine oil, orange juice, lime juice, chili lime seasoning, paprika, garlic powder, cumin, coriander, and salt.
Rinse the steak and add it to the marinade. Seal bag and marinate at least 30 minutes and no longer than 24 hours.
Remove steak from the marinade, transfer to a clean surface and pat dry with paper towels.
To cook, plug in the Betty and heat until the green light turns on. Spray the inside with oil and place the steak inside. Close the lid and cook for 2–3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice into thin strips, cutting against the grain.
Spray the inside of the Betty Crocker with oil again. Place peppers inside and cook with the lid open, until soft and lightly charred.
Serving suggestion: Serve steak and peppers over a rice bowl or in tacos.
To read more, subscribe to Ami
