Azoresgal~Life on an Island

 Today is Cinco de Mayo, go ahead and  make yourself some frozen margarita's and fix up some fish tacos ! These are light and fresh and taste like summer. What isn't there to love about fish tacos? The combination of popping flavours, a crunchy salad, and  creamy dollops of white sauce...all wrapped up in a soft tortilla . Now don't be scared of the long list of steps after the photo, I promise these are quick, easy and sure to become a favorite. For the Beer Batter: 3/4 cup all-purpose flour 1/4 cup cornstarch 1 tablespoon paprika 1 teaspoon baking powder 1 cup beer 1 egg For the Fish: 1 kilo/2 pounds fresh or frozen firm flesh white fish fillets, such as cod, cut into bite size strips 3/4 cup all-purpose flour  chilli powder optional: salt and pepper lime wedges corn tortillas/ or flour For the Coleslaw Salad Topping: 4 cups shredded cabbage 1/2 cup green onions, chopped 1/2 cup fresh cilantro, chopped 3 tablespoons apple cider vine...

These are so fantastic, the whole family loves them, there are alot of photos, but they are really easy to put together. Before I make chicken enchiladas, earlier in the day,  I boil 4 chicken breasts in a pot covered in water, with many spices, salt,pepper, cumin,chili powder, anything spicy. The breasts boil till cooked, about 45 mins. I reserve 2 cups of broth, and shred up the chicken breast meat. OR 1, it's to your liking :) remove from heat * THIS SHOULD READ "MIX TILL COMBINED" THIS SAUCE Ingredients 10-12 soft  flour tortillas 4 cups shredded cheddar cheese ( or other cheese of your liking), divided 3 cups shredded cooked chicken 2 diced onions 1 package cream cheese Directions Preheat oven to 180º/350º degrees. Sauté onions in a little bit of oil, till cooked. Remove from heat, and add in shredded chicken, 2 cups shredded cheese, and the cream cheese. Mix ...