The Ingredients:
Boneless skinless Chicken thighs (I say use one more than the amount of people you have)
Olive Oil
Packet of taco seasoning
A bag of some sort of slaw mix (broccoli slaw is my fave, or a bag of coleslaw or leftover chopped kale salad)
One lime, juiced
1 cup ranch dressing (I used yogurt based) (because I hate mayo)
Jarred jalapeños
Corn tortillas
Garnish ideas:
more limes
shredded cheese
avocado
sour cream
salsa
cilantro
I like to do my corn tortillas crunchy when they are a little past their prime. I followed this recipe. I don't have a microwave so I skipped that step. They still come out great!
Tortillas:
- Preheat oven to 375
- use a pastry brush to brush the tortillas with a drizzle of olive oil on both sides
- drape tortillas over two oven rack bars each (see photo)
- cook for 7-10 minutes
- cool on a cooling rack
No, I haven't been reading Sylvia Plath again! |
I always make an extra |
Filling:
- Put the chicken in a ziploc with the taco seasoning and a little olive oil and seal and rub it around.
- Cook over medium heat on a non stick pan or a grill pan if you have one (get one if not, they are great!) and cook for 5 minutes on each side. Make sure it is cooked with a food thermometer! (Yes, I'm a lawyer)
- While chicken is cooking combine slaw mix with one cup of ranch dressing, 1/4 cup of the juice from the jalapeno and the juice of the lime. Toss with tongs.
- chop the chicken up and assemble tacos. Layer chicken, slaw and desired toppings
Muy Bien! It's taco Thursday! Add some margaritas for the adults and it's a party!
Happy Cooking!
Missy
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