Saturday, November 13, 2010

TacOdasso

I have SO much to blog about (Halloween decorating contest, Family photos, Katie getting two teeth, Katie crawling, Katie saying mama kinda, our next two vacations, how work is going, etc. . . ) and yet I am here to blog a recipe. Lol!

Last Wednesday (not Nov 10th, but Nov 3rd) I decided to make tacos.
I had made some skimpy ones for the kids I nanny earlier in the day (the family never has food I know how to use so I have to be creative!) that were just black beans, cheddar cheese, chopped spinach and some lime juice.
Although the kids were pretty skeptical because they wanted meat in their tacos, I thought they were pretty darn tasty and wanted more when I got home!
A while ago I scored a bunch of free little corn tortillas with couponing, so I needed to use them up anyway.
Well, after I made them, I had to make them two more times in one week because Brad seemed to just love them and kept requesting them.
That never happens to me with Brad! (I think he's a little picky. Hehe.)
Since I feel so good about myself, I decided to post my recipe.

Oh, and i'm calling them TacOdasso's until I think of a better name.
Also, not the best picture, but I didn't take one and I found this one on Brad's phone. Haha!

TacOdasso's

Shredded Chicken (enough for however many tacos you want. I make shredded chicken using this method)
Little Corn Tortillas
Vegetable Oil
Cumin
Mexican Chili Powder
Salt
Pepper
Crushed Red Pepper Flakes
Iceberg Lettuce
Cheese, Cheddar or Jack or a Mexican mix or whatever you like
Fresh Cilantro, roughly chopped
Half a Lime

Brush tortillas with vegetable oil on both sides.
Heat a skillet on medium-high and then plop a tortilla right down in there.
Wait about 30 seconds or until it looks good and then flip and repeat.
Once it looks yummy (they can be soft or crispy, depending on how you like your tacos) transfer to a paper towel, get off any excess oil (I use tongs and just kinda press it on the paper towel), and then fold in half and sandwich with another paper towel. (We don't want oily tacos, nuh-uh.)
Repeat this with however many tortillas you want.
Next, heat some veggie oil in another skillet (about 4 Tbsp for enough chicken for 4 tacos I think) on medium-high heat.
Once the oil's all good and hot, dump that chicken right in there and toss in the seasonings, as much as you like.
If I had to guess, i'd say I use about 1 tsp salt, 1 tsp pepper, 1 1/2 tsp chili powder, 1/2 Tbsp cumin (maybe more. I love cumin!), and just a pinch of red pepper flakes.
Get it all good and sizzly but be careful not to let the chicken dry out. I tend to do that. (Also, if you're amazing like me, you'll be doing all this while the tortillas are cooking up to save time)
Once the chicken is a nice golden-y color, just turn the heat to low while you get everything else ready.
Now, slice up the iceberg lettuce so it's in nice bite-size strips (make sure you wash and dry it too.)
Shred the cheese, unless already shredded.
Now set up your station! I like to have a little assembly line ready.
Grab a tortilla, fill it with chicken then cheese followed by some lettuce, some cilantro, and then squeeze just a few drops of lime juice across the top.
Scarf it down and make another one. And another one. And then remember you're hubby and make him some too.

Just a note: These would probably be good with some chopped red onion and chopped tomatoes, but we had neither so I don't know!


I think I use way too many parentheses. Lol.

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