Tag Archives: Sandwiches and Wraps

Crunchy Chicken Tacos with Honey Chipotle Glaze and Tangy Slaw

23 Aug

I’m going to make this post short and sweet because it is 9:24pm and lets just be honest, my bedtime was 24 minutes ago.

I know, I know, I’m 25 years old and I should be out doing things, but really, I have always been this way.

Yep I was the kid that asked to go to bed. The kid that would make my parents bring me home to sleep in my own bed, when they brought me to hang out with their friends kids while they played cards. Making the other kids extremely upset because then they had to go to bed too.

When I got older, I would sleepwalk and then somewhere around that time I started sleep talking too. Which luckily for Mr. Delish, I still do to this day.

You might think I’m being sarcastic when I say luckily, but he finds this phenomenon hilarious. He discovered it quite a few years ago when we were on vacation in the Dominican Republic. We went to bed one night and a little while later I woke him up talking about a card with stars on it. He figured out I was talking about our room key and then proceeded to converse with me about it. Eventually I woke up and was totally embarrassed.

He still takes the opportunity to talk back to me when I’m sleep talking. Apparently we have had some interesting conversations. And I don’t get embarrassed anymore, I just get really annoyed when I wake up to him busting a gut over my quirk. He is a joy to live with sometimes.


As you may be able to tell, I like me some tacos!

These are some of the taco recipes I have posted on Miss Delish:

Crispy Prawn Tacos

Crunchy Coconut Shrimp Tacos

Honey & Garlic Braised Chicken Tacos

Spicy Beef Tacos

I think it has something to do with the fact that I like toppings. Guacamole, Pico de Gallo, sour cream, hot sauce, cilantro, coleslaw etc.

Or maybe it’s just because I like frying things.

Either way, I hope you enjoy!


Honey Chipotle Glazed Chicken Tacos:

Serves 4

1/3 cup mayonnaise

1 tbsp whole grain dijon mustard

2 tablespoons white wine vinegar

2 cups coleslaw mix

2 boneless skinless chicken breasts, cubed

1 1/2 cups flour

1 egg, beaten

1 tsp water

2 cups panko breadcrumbs

1/2 of a 7 oz tin chipotles in adobo

1/4 cup liquid honey

Coconut oil for frying

Salt for seasoning

Flour tortillas

Cilantro for serving

Salt and pepper to season


In a medium bowl, whisk together the mayonnaise, dijon, vinegar, and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.

To setup your breading station, grab three shallow bowls. In the first, add the flour and season with salt and pepper. In the second, mix the beaten egg and water together. And in the third add the panko.

Grab a cube of chicken and toss in the flour to coat, then the egg wash, and then the panko, pressing the panko onto the chicken to coat completely. Place each piece onto a baking sheet lined with wax paper. Repeat with the rest of the pieces of chicken. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4-5 hours. This helps the breading stick.

When you’re ready to cook, in a small sauce pan, add the chipotles in adobo, and the honey, and warm over medium heat until glossy and quite thin, about 5-6 minutes. Remove the chipotles and discard, so you are just left with the sauce. Keep warm over low heat.

In a large heavy bottomed pot over medium high heat, add enough coconut oil to come about an inch and a half up the side of the pot, it will start melting immediately. Heat until a crumb dropped into the oil starts bubbling and frying without dropping to the bottom. Start frying the chicken in batches, until it is a deep golden brown color. About 3 minutes.

Remove the chicken to a plate lined with paper towels to soak up any excess oil, and season thoroughly with salt. Repeat with more batches until all the chicken is fried.

Warm some tortillas in the microwave for about15 seconds. Grab a tortilla and add a few pieces of the chicken and drizzle with some of the warm honey chipotle glaze. Top with a scoop of coleslaw and some cilantro leaves.



Green Chili Cheeseburgers with Cilantro Lime Mayo

6 Aug

Happy Monday Ya’ll.

Guess what stinks?

Today is a holiday in BC and everyone is out and about enjoying the long weekend, and I have to WORK. That’s right, work.


That’s me expressing my displeasure with this situation I am currently in.

Mr. Delish went away for a boys weekend because, like everyone else in this province, he has today off.

Maybe I’ll try mention that I have to work one more time before I’m finished this post….

Anyways, I was playing single girl all weekend. And by single girl I don’t mean putting on a short dress, going out clubbing and being social. I mean wearing my hair in a sky high messy bun, not showering, watching a million re-runs of Girls, eating things that are not meant to be meals as meals, not doing laundry and floating in a pool all day long.

Although I was attempting to avoid eating anything that resembled a meal, I still could have gone for one of these burgers.

These are messy as heck too. The cheese and the avocado and mayo mix together to drip down your forearms while you’re eating.

But you’re not going to care…

Because they are just so darn good.

Now I am off to try make the house look like a messy, nail polish hoarding, hermit wasn’t staying there for the weekend.

Wish me luck!

Green Chili Cheeseburgers:

Serves 4

1 lb regular ground beef

salt and freshly ground pepper

1 tin (4.5 ounces) diced green chilies, drain off excess liquid

4 thick slices sharp cheddar cheese

4 hamburger buns, split

1 avocado, mashed until smooth

Cilantro Lime Mayo (recipe below)

Lettuce, tomato and red onion for toppings


Form the ground beef into 4 equal sized patties, season on both sides with salt and pepper.

Heat a griddle or BBQ and cook the burgers on the first side until the juices start settling on the top side. Flip and allow to cook  for about 2 minutes and then spoon on 1/4 of the green chilies and top with a slice of cheddar cheese, repeat with the other burgers. Continue cooking for another 5-6 minutes until cooked through and the juices run clear.

Remove the burgers to a plate to rest.

Toast the buns on the hot grill or griddle and then spread one side of the bun with some of the mashed avocado and the other side of the bun with some of the cilantro lime mayo. Put the hamburger on the bottom bun and then top with the lettuce, tomato and red onion and top bun.



Cilantro Lime Mayo:

1/4 cup mayonnaise

1 tbsp lime juice

2 tbsp chopped cilantro

salt and pepper to taste


In a small bowl, mix together the mayo, lime juice and cilantro, season with salt and pepper to taste. Cover and refrigerate for an hour before using.


Crunchy Coconut Shrimp Tacos

6 May

I made these little guys over the weekend, and because I was so focused on eating krispy kreme’s at 11pm, I didn’t actually get any proper pictures with my camera. I did take a couple photos on my phone and put them on instagram, so I will use those for this recipe.

Please don’t judge me. I’m talking about the camera and the krispy kreme’s.

These were crunchy, sweet, a little spicy from the salsa and creamy from the guacamole and sour cream.

Seriously make these and then eat them ASAP.

Crunchy Coconut Shrimp Tacos:
Serves 6

1 lb large Prawns
3 Cups Panko Breadcrumbs
2 Cups Sweetened Flaked Coconut
1 cup Flour
2 Eggs
2 Tbsp Water
Salt and Pepper
Canola Oil (for Frying)

Pour the Flour into a shallow dish and season with salt and pepper. Beat the eggs and water in another shallow dish. In one last dish add the Panko breadcrumbs and coconut. Bread the prawns by first coating in the seasoned flour, then dipping in the egg and lastly coating with the coconut and panko mix, make sure to press the panko/coconut on to each prawn to coat well.

In a heavy bottom pot pour about 2 inches of oil. Heat over medium high heat, it’s ready when you drop in a breadcrumb and it sizzles and bubbles right away. Fry the prawns in small batches, and set aside on a stack of paper towels to absorb excess oil.

While still hot, season with salt to taste.

Serve in warmed tortillas with salsa, guacamole and sour cream!


California Turkey Burgers

3 Apr

Is anyone else doing #photoadayapril ?

Basically you take a photo a day, following the theme for each day and then either post it on your Instagram, Facebook or both!

I was getting some heat from some other food bloggers so I decided to join in. Mr. Delish thinks it’s so silly. He actually thinks taking pictures with your phone of everyday things and posting them on Instagram is “vain” but whatever, no one asked him to participate! Ha.

I would love it if you would follow me on Instagram! You can find me under “missdelish” and of course check me out on Facebook!

Okay, now for the burgers. I am kind of a high maintenance burger eater. One thing that I can’t stand is a dry/flavorless burger. Beef burger patties are pretty much the only time I will ever use regular ground beef. I think you really need the fat to make a juicy and flavorful burger. However, when you are using turkey or chicken instead of beef, you need to add some fat into the meat or you will end up with a very dry and tasteless burger, and we don’t want that, do we?

Of course you can always go with the traditional egg which helps to add fat but also bind the meat together so the patties stay in tact. But what I like to do, is use…..MAYO. Yumm you know you’re gonna put it on your bun anyways, why not throw it into the burger meat too?

I have been playing around with this for a few years and I usually try to add some flavors into the mayo first, then that way you can use it as a spread for your bun as well as to add flavor to the meat. In this particular recipe, I made a garlic, rosemary and lemon mayo. This added lots of flavour and fat to the turkey meat and kept it nice and juicy! I topped them off with bacon, tomato and avocado, and of course more of the mayo. They turned out great and I will definitely make this version again and again.

Trust me, you need to try this.

California Turkey Burgers:
Serves 4

1 1/2 cup mayo
2 cloves minced garlic
1 tbsp finely chopped rosemary
Juice of half a lemon
1 lb ground dark meat turkey
4 of your favorite hamburger buns or bakery buns, sliced in half
4 tbsp softened butter
1/2 lb bacon, cooked and cooled
8 slices of tomato
1 avocado sliced

In a small bowl, mix together the mayo, minced garlic, finely chopped rosemary and lemon juice. Set aside.

In a large bowl, add the ground turkey and break up with your hands. Add a little more than half of the mayo and mix with your hands until thoroughly combined. Cover the remaining mayo and refrigerate until you’re ready to use it later.

Form the turkey meat into 4 patties and place on a plate lined with wax paper.

Heat up a grill pan or barbeque and grill the burgers for about 5-6 minutes on each side until nice and browned on the outside and the juices run clear. Set the burgers on a plate and cover with foil to rest.

Butter each bun with about 1 tbsp of the softened butter and toast them on the grill until nice and golden brown.

Spread some of the remaining mayo on each toasted bun and then top with the burger patty, a couple of slices of bacon, tomato and avocado. Season with salt and pepper if desired.

Now try get this gigant-or burger in your face!

Honey & Garlic Braised Chicken Tacos

24 Jan

So lately I’ve been kind of obsessed with those food truck shows. You know the ones where they feature heart attack inducing foods that you can find on food trucks all over North America? Did anyone see the one where they had the sushi burrito truck? Holy smokes, those looked good and I’ve been slightly obsessed with wanting to get one ever since I watched that episode. Unfortunately that food truck is located in LA which happens to be over 1000 miles from here.

Somehow I even got Mr. Delish watching the food truck shows, he only likes to watch them when hes hungry though, I am the same way but fortunately for me, I am hungry TWENTYFOURSEVEN. Mr. Delish now dreams of having his own food truck but not actually cooking just being the driver/eye candy. Sometimes I wonder about him.

Anyways the whole reason I’ve been blabbing on about this is that there have been SO many Asian fusion taco trucks on that show, it’s been making me want to try my hand at making them almost as much as I want one of those sushi burritos. So I finally did it and modified my moms sweet and sticky Honey Glazed Chicken and took it off the bone, shredded it and stuck it in a delicious tortilla. OH and topped it off with every topping I could thing of.

Two words. PURE magic.

Honey & Garlic Braised Chicken Tacos:
Serves 6

*Adapted from my recipe for Honey Glazed Chicken*

2 tbsp Butter
8 Bone in Skin on Chicken Legs
1 cup finely chopped Onion
2 cloves of garlic, minced
2/3 cup Chicken Broth
1/3 cup Honey
1/4 cup Lemon Juice
1 tsp Ground Ginger
1 tbsp Soy Sauce
12 6inch Flour Tortillas

*Toppings for serving such as cheese, avocado, salsa, pico de gallo, guacamole, lettuce, tomato, red onion ect…

Preheat your oven to 350 degrees, and set the rack in the middle position.

In a large dutch oven with a tight fitting lid, melt butter over medium high heat until hot and bubbly. Brown chicken legs in batches until golden brown on all sides. Remove from pan and set aside. With the pot still over medium high heat and with the remaining butter still in the pot, cook the onion and garlic until softened and fragrant, about 2-3 minutes, stirring constantly.

Add in the chicken broth, honey, lemon juice, ground ginger and soy sauce, stir and bring to a boil. Once boiling, remove from heat and add the chicken pieces back to the pot. Turn them to coat with the sauce. Place the lid on the pot (make sure it’s on there tightly) and put the whole pot in the oven for 2 hours.

Remove the pot from the oven and take out the chicken pieces, leaving the sauce mixture in the pot. Allow the chicken to cool slightly until you can handle it. Using your hands or two forks, remove all the chicken from the bones and shred into small pieces, removing any skin left as you go, all we want to keep is the meat. Discard the bones and skin.

Put the pot with the sauce back on the stove over medium high heat and bring to a boil, reduce heat to medium low and allow to simmer for 12 minutes until reduced and thickened slightly. Add the chicken back to the sauce and leave it just long enough to soak up all the sauce and get heated up.

Serve in tortillas with any toppings you would like!

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