Summertime and the chicken tacos are easy…

Hey Smidgers, chicken tacos!!!

I know I’m a little late with the annual “OMG! Summers coming! I need to get ready for swimsuit season” diet posts. And I apologise for that. With everything going on in my life, time just got way from me.  The Lovely Amy started our healthy cooking series last week with her easy jerked chicken last week, and today it’s my turn. Today we are going to make easy chicken tacos.

This is an easy and healthy meal that you can throw together in just about 30 minutes from start to finish. The Lovely Amy prefers thin cut breasts, but you can use whatever you like. I like it with thighs. If you have been following along, you should have made some of our Mexican Spice Blend.

It is a pretty versatile recipe as well. You can make the meat, and use it however you like. You could make a grilled chicken salad, or throw it in chicken soup. We usually just eat them right off the grill in tortillas with a little cheese, sour cream, and salsa or hot sauce. I like to use Siracha sauce for a little something different. The only limit is your imagination. That’s what makes this dish so much fun.

If you have been following along, you should have made some of our Mexican spice blend. If not, you can find the recipe here. I just take enough to make a slightly thick paste and brush it on my chicken and let it marinate while my grill gets hot. If I’m really feeling it, I will zest the lime and add it to my marinade as well. It just gives it a little more pop. I rub a little on my peppers as well. You can use whatever peppers you like. I use serranos because they give a little heat, but still have a nice flavor. I seed them after they cook to reduce the heat a little. Once my grill is up to medium high, I throw the chicken and peppers on and cook them for a few minutes on each side, turning the peppers as they blister and char. Once the chicken is cooked, take everything off and cover the meat for as long as you can stand it. I try to last at least ten minutes, but I don’t always make it.

While the chicken is resting, seed the peppers by cutting them in half lengthwise and run your knife between the meat of the pepper and the seeds, discarding the seeds. Slice the peppers into thin strips. When the meat has rested, slice it into strips as well.  Sprinkle the juice of half a lime and mix it up. From here, you can serve it however you would like.

From here, you can serve it however you would like. The way we do it is to wrap everything up in flour tortillas that have been heated on a dry skillet. Slap on a little sour cream and cheese and chow down.  We also like guacamole if we aren’t too lazy to make a batch. The Lovely Amy and I usually eat the first one standing at the serving counter while we make a second one.

There you have it people. Easy chicken tacos.

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Food is love…