1. Remove the stems and seeds from the serrano peppers and finely chop both the onion and the peppers. 2. In a medium-sized skillet, sautee the onion and peppers in the olive oil over medium heat until the onion is almost translucent. Place the lime halves face down in the pan in between the bits of onion and pepper - make sure each half is flat against the bottom of the pan with some oil around it. 3. After 10 minutes, add the roma tomatoes, and salt and pepper to taste. Cover the pan and simmer for 15 minutes. 4. While the mixture is simmering, dice the chicken into 1" cubes. Sprinkle the cayenne pepper powder all over the raw chicken and the shrimp until lightly dusted and set aside. 5. After the onion-pepper-tomato mixture is done simmering, remove the lid and pour the mixture into a temporary container or bowl. Get most of the bits out of the pan, but leave any juices that remain. 6. Add the rice wine vinegar and the raw chicken to the pan and increase heat to medium-high. Cook until the chicken is mostly cooked through (5-7 minutes) and then add the shrimp and the sauce mixture from the temporary bowl. Mix ingredients around until well combined and let them cook for 5 additional minutes. 7. Heat up the tortillas in the microwave for 30 seconds (or on a fresh pan on the range - about 1 minute on high heat per tortilla) and scoop the delicious mixture into each taco. 8. Serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
