Because Tacos Cure Everything
It’s been a long time since I’ve posted anything new on this blog. I’ve missed you guys. Have you missed me? I’ve been sharing what we eat on Facebook, Twitter and Instagram all along, but thanks to a change in jobs and lots of travel, I hadn’t figured out how to keep blogging our food and keeping my sanity at the same time.
Guess what? I figured it out. So I’m back!!!!
And is there any better way to be back than with tacos? Living in Texas means we love tacos. We love to put anything in a tortilla and call it a taco – breakfast tacos, fajita tacos, brisket tacos. I’d venture to guess that somewhere someone makes a pizza taco. We’re relentless about tacos.
Since I last posted, we’ve discovered the weeone can’t eat dairy which put a halt in our taco eating for a while. In fact, it put a halt in all sorts of Mexican food, but sure enough, we’ve found ways to keep eating the flavors we love and do it without dairy.
These chicken tacos are a perfect example. You won’t miss having cheese on these. The charred tomatoes and caramelized onions give them all the unique flavor you could ask for, and with a little lime juice they stay bright and flavorful. These are on regular rotation in my life. I will often double the filling and keep the leftovers for lunch in the days that follow. It reheats quite nicely and a little added salsa keeps the chicken from seeming dry when reheating. These are modified from Eating Well’s Chicken Tacos with Charred Tomatoes.
Go forth and taco…
- Serves: 6 tacos, 2 servings
- Serving size: 3 tacos
- Calories: 285
- Fat: 9g
- Saturated fat: 1g
- Carbohydrates: 26g
- Sugar: 0g
- Sodium: 400mg
- Fiber: 2g
- Protein: 27g
- Cholesterol: 60mg
- 3 small firm tomatoes
- 8 ounces chicken meat (You can use boneless skinless breasts OR a precooked whole chicken)
- 1 teaspoon canola oil
- 1 cup finely chopped onions
- 2 garlic cloves, minced
- 1 small jalapeño pepper, minced (remove the seeds to cool it down, leave them to keep it spicy)
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 2 green onions
- 6 corn tortillas
- Heat a skillet over high heat. Add the whole tomatoes and char them on all sides, rotating carefully. It should take about five to seven minutes to get them black in most places. Set aside and let cool until you can handle them. Once you can touch them comfortable, cut them in half, squeeze out all the seeds and liquid and chop the tomatoes. Set aside for later.
- If you are using raw chicken, cut it into bite-sized pieces, season with salt and pepper and place in the pan with a bit of oil, searing and stirring until it is cooked through and brown. If you are using a deli chicken or a whole chicken you have already roasted, tear the meat into bite-sized pieces. Set the chicken aside.
- Turn the heat down to medium for the skillet and add 1 tablespoon of oil. Sauté the onions, caramelizing. As the onions start to brown, add in both the garlic and the jalapeño and stir around for about a minute. Toss in the chicken, tomatoes and the lime juice and heat through for several minutes. To this mixture add the green onions and cilantro.
- Divide the chicken filling among the tortillas and serve with salsa if desired.