In my younger days my friends and I went to a local bar ate $1 Tacos and drank Corona on Tuesdays…mmm…ah the olden days! LOL. Anyway just a little reminiscing.
So I felt a taco fix was necessary, it’s usually a summer food to me, for whatever reason I don’t know… but I’m ready for warmer weather. If I haven’t said already, by this time of winter I’m ready for warmer weather! 🙂 I’m going to take some skiing lessons this year though so I can get my daughter in lessons and learning next year. Maybe then I’ll like winter better – if I don’t break anything…ha ha ha
Here is a new recipe inspired by an Eating Well recipe I read, with my own spin on it of course. It’s fast and easy for weeknights. This recipe makes about 8 tacos.
2 boneless, skinless chicken breasts
1/2 bunch of cilantro
3 roma tomatoes
1 white onion
1 clove garlic
package of corn tortillas
Squeeze limes in a glass pan, add roughly chopped cilantro and thinly sliced jalapeno. Mix in salt and pepper. Add chicken breasts and marinate overnight, turn chicken part way through marinating.
In a hot pan add the tomatoes whole and cook until charred on all sides.
Slice onion into thin wedges and finely chop garlic. Add onion and garlic to pan and saute for 2 minutes. Slice chicken into thin strips. Cook in pan with onion and cook for 2-3 minutes on each side, or until cooked through and browned. Add chopped tomatoes and cook another 2 minutes. Stir in chopped cilantro.
I like to toast my tortillas on the stove to get a little char on them…MMM. If you have a gas stove set the flame to medium and place a tortilla on the flame and move around to get a little toasty action on it…like this:
Separate taco filling among the tortillas and top with sliced avocado and cotija (my favorite!) and serve with a lime wedge….scrumptous!