Then my stomach wouldn't stop grumbling....
So we came home and made some tacos together. To be 100% honest, this was the first time I've set out to make tacos without using the packaged taco seasoning. I know. Apparently that's weird in food land? No idea. However, they were fantastic! And oh-so-simple! But did they taste like "plain-chicken-tacos?" Heck no. WAY no.
We've had tacos hundreds of times at our house, so I wasn't really planning on blogging about trying this Rachael Ray recipe today. But there's just something deeply perfect about these "seemingly-boring" tacos - the combination of ingredients is just so healthy and crispy fresh to the point of absolute bliss. All the flavors complimented each other. The avocado was made for Mexican food - having it coupled with juicy tomatoes and the slightly crispy texture of the lettuce and scallions make such an amazing shell-fellow with the moist, tender chicken. After Ryan had one when he got home from work today, he has officially deemed these his favorite - and demanded the "blondie" family to make them with Rachael's recipe from now on.
I guess we've found our new Go-To taco recipe. Taco packet seasoning? We're so over it.
We omitted the "golden raisins" and "Spanish Olives" Rachael listed in her recipe. Very odd.
Our New Favorite Chicken Tacos
recipe adapted from Classic Rachael Ray, 30 Minute Meals
1 T EVOO
1.5 lbs boneless, skinless chicken breasts, cut into small cubes
1/2 large onion, chopped
1 cup tomato puree
1 large clove garlic, minced
2 t chili powder
1 t ground cumin
salt & pepper
8 jumbo corn taco shells
Heat a big skillet over medium heat, add EVOO, and brown chicken. Add onion and garlic and cook another couple of minutes to soften onion. Dump in tomato puree, chili powder, cumin, salt and pepper. Bring to a bubble, reduce heat to low, and simmer for about 20 minutes. Scoop filling into shells and have everyone add toppings at the table.
I've been featured!
linking up here.