Lunch: Guy Fieri's "No One Can Beato This Taquito"

Recipe by Guy Fieri Lots of lime juice and a shot of good-quality tequila give this party snack its unbeatable flavor.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Guy Fieri's "No One Can Beato This Taquito"

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 tbsp. olive oil
2 red onion
2 jalapeños
2 red bell peppers
2 medium red potatoes
2 lb. chicken breast
3 oz. good quality tequila
1 fresh lime
2 tbsp. dried oregano
1 tsp. dried cumin
2 tbsp. garlic
1 tsp. Sea salt
Pepper
24 corn tortillas
canola oil
2 tbsp. fresh cilantro
salsa
guacamole

Instructions

In medium sauté pan over medium to high heat, add oil, onions, peppers, potatoes, and chicken. Sauté until chicken is done, 7 to 9 minutes. Deglaze with tequila and lime juice. Add oregano, cumin, garlic, salt, and pepper. Shred mixture with forks and let cool.
Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Add 4 tablespoons of chicken mixture to each tortilla, roll tightly, and close with a toothpick.
In large cast-iron skillet, fill with canola oil 1/2 inch and heat to 350 degrees F. Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown, and turn to other side.
Remove, and drain on paper towel on angle to allow grease to exit. Remove toothpicks and serve with cilantro, salsa, and guacamole.

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