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Recipes
Baja Fresh: Chicken Tacos
Looking for delicious recipes to cook up and wow your fam this evening?
Meet Liz Rupp, she’s a student by day and a total wiz in the kitchen by night! Here, she shares one of her all time fave recipes.
What you’ll need:
Slow cooker/crock pot
2 frozen chicken breasts
Sprinkling of Cilantro
4 limes
4 teaspoons of minced garlic
Dash of pepper
Taco shells
What you’ll do:
-Throw everything in the slow cooker and have it cook all day on low or medium (about 8 hours).
-Shred the chicken and mix it back in with all the ingredients. Use this as the filling to your tacos or toss it over some chips to make nachos.
-Add cheese, lettuce, tomatoes and whatever else you like.
Read on to see how Liz got her start and passion for cooking!
How did you first get started cooking?
My parents worked a lot, so I just wanted to help out to get dinner on the table before the sunset! I’m the oldest of four daughters, so it was kind of my duty to play mom if no one else was home.
What is your favorite thing to cook?
I was watching the Food Network and found this amazing recipe for creamy mac ‘n’ cheese. It is delicious; I love throwing in my own random ingredients like bacon to spruce up the recipe.
What is something unique about your cooking style?
I rarely use measurements. I add things like salt and pepper “to taste” as they say, and often use “palmfuls” as my measuring device!
Do you have any influences in your cooking preferences?
Oh yeah! I’m from San Diego. I’m used to everything being very fresh, especially Mexican food. I definitely got into the whole Baja Californian flavor.
If you could always have one ingredient to cook with that you can’t live without, what would that be?
Cilantro!
What do you cook cilantro with?
A lot of things! Well, it’s best on Mexican food, barbeque chicken pizza, chicken, stuff like that. Really I like having any fresh herb, though, like basil.
Is there one dish that you’d love to make but haven’t tackled yet?
Paella. (A Spanish dish that can combine white rice, meat, seafood, vegetables, beans, or even snails!)
By: Liz Rupp and Hallie Rybka
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