Wednesday, August 22, 2012
Going to California made me miss Mexican Food. Earlier I made Hominy Quesadillas. It needed corn tortillas and the smallest package of corn tortillas holds 24. I did not want to throw the extras away, so I have tortilla meals planned all week. Today is Chicken Tacos.
Chicken breasts I used about 1 pound of chicken tenders
Mix of 2 cups Cheddar and Monterrey Jack, shredded
1 Roma Tomato, seeded and diced
1 small avocado
1 cup red onion, divided use
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper
I chopped and shredded everything first. Put them into individual bowls.
Use a medium fry pan. Add about 1 Tablespoon oil. Cook 1/2 of the red onions. While they are heating cut out the thick white tendon from the chicken breasts and thinly slice them.
Meanwhile heat a few Tablespoons of oil in a large fry pan.
Add the chicken to the onions and sprinkle the spices over them. Add s & p to taste. They will cook quickly.
When the oil is hot add as many tortillas as will fit in the other pan. I could fit three. Heat them for a minute or so on each side. Then put them on a plate with a paper towel to soak up any extra oil. I made two tortillas for each of us. And one extra in case we wanted it. And we did. I mean I did.
When the chicken is done put it in a bowl and put everything on the table. It is make your own taco night!