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 Tacos
Chicken breasts I used about 1 pound of chicken tenders
Mix of 2 cups Cheddar and Monterrey Jack, shredded
Shredded lettuce
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
vegetable oil
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!
Save the leftover chicken and any cheese for tomorrow. Don't save the avocado. It will be a brown mess. Tomorrow will be enchiladas and the rest of the flan.
Have you ever been to The Cheese Shop in Stuarts Draft to buy spices? They have great prices and a big selection.
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