I get done teaching fiddle lessons at 7:00 every Monday night right now. That means I’m not home ’til 7:30, and we are usually hungrier than bears! If I made an entire dinner from scratch, we wouldn’t be eating until 9:00, so this is one of the recipes that takes about 15 minutes of time if I’ve thought through my week well. It is so pretty on the table, light to eat for a later dinner and hits the spot! You can also adjust the amounts for more people if you are having company or have some kiddos at the table.
Jacob usually makes his amazing chipotle salsa to go with this, too. 🙂
Chicken Street Tacos
makes 4-6 tacos
4-6 corn tortillas (I like the kind that you buy raw and throw in the skillet to cook just before you eat them.)
2 chicken thighs, pan fried with olive oil spray (I usually do this at lunch time with whatever I am making so I don’t have to cook them that evening.)
1/2 bunch cilantro
1/4 red onion
1/3 cup greek yogurt
Jacob’s chipotle salsa
You ready? This is soooooo easy.
Heat up your cast iron pan on high, and throw in a corn tortilla to start cooking them. Flip it after 30-45 seconds and cook the other side. Repeat with all tortillas.
Chop cold chicken into pieces, spray nonstick skillet with olive oil, toss chicken in, and liberally season with chili powder, salt, and pepper. Maybe some garlic powder if you like. Heat it up on medium and serve in a bowl.
Chop red onion. Put in bowl. Chop cilantro. Put in bowl. Scoop the greek yogurt into a little bowl, and pour the salsa into something pretty. You could just present the chopped ingredients on a cutting board, I suppose, which would be pretty, too, but I usually use bowls.
Serve up the warm tortillas with all the trimmings, pour yourselves a glass of wine or a margarita, relax, enjoy and be happy!!! 🙂