Taco Friday!!

I know, I know…it’s supposed to be taco tuesdays…but who says you can’t have tacos on Friday?

My boyfriend, P, and I absolutely love Mexican food. While we have never travelled to Mexico together, we have each been separately and love the culture, spice, flavour and tradition that exudes from this type of cuisine. Mexican food, in my mind, is one of the easiest cuisines to cook. If you have good recipes, fresh peppers, and spices, you are good to go! So, chill some Rose, Riesling, Corona, or even make some margaritas and enjoy this incredibly juicy, fresh twist on tacos…Also, please note that this recipe has a lot of room for improvisation: if you don’t like one ingredient, use another!

Sophie’s (Chicken) Tacos

(makes 2-4 servings)

For the chicken: (you can make this with ground beef, ground turkey, or even skirt steak if you prefer!)

– 2 tbsp canola oil
– 1 tbsp chopped parsley (or cilantro)
– 1 tbsp chopped chives (or scallions) 
– 1 tbsp chopped jalapeno
– 4 chicken cutlets
– 1 tsp salt
– 1 minced garlic clove
– 1 tbsp chili powder
– 1 tbsp hot sauce (plus more for serving)

For the topping:

– 2 cups romaine lettuce (many people use iceberg, we just had fresh romaine from the garden)
– 1 tbsp minced white onion
– 1 tbsp minced parsley
– half of a medium-large tomato, chopped
– 1 avocado, diced

Topping dressing:

– 2 tbsp olive oil
– 1 tbsp red wine vinegar
– 1 tbsp chopped parsley
– 1 tbsp lemon juice
– 1 garlic clove, pressed
– 1 tsp chopped fresh basil (dried will also do)
– pinch of red pepper flakes
– pinch of oregano
– pinch (or 2) or salt

Shells:

– 4 white corn tortillas (small)
– 1 cup canola oil

Serve on side:

WHATEVER YOU WANT!
– shredded cheddar cheese
– sour cream

Instructions:

1) Add all topping ingredients and put in fridge until ready to serve.

Meat:

1) Heat oil in pan over medium-high heat with parsley and chives.

2) Add jalapeno and 1 pinch of red pepper flakes – stir for one minute.

3) Add cubes of chicken cutlet, stirring. Add garlic, salt, and chili powder.

4) Once chicken is cooked (roughly 6 minutes), add hot sauce and reduce to simmer.

Shells:

1) Add canola oil to pan and heat on medium-high heat.

2) Once hot (about 1 minute) add tortilla and let sit for 7 seconds, then flip over and let over side sit for 7 seconds, then fold in half and let sit for 20 seconds on each side.

3) Remove from oil and place on plate with paper towel to let oil soak up.

Spoon chicken, topping, sour cream, and cheese into taco and enjoy!!

Let me know what you think, we thought they were absolutely delish! Definitely a recipe to add to the books.

xo,

Sophie

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