Just Right Today, Chicken Tacos
So I wanted to take another stab at tacos last week and the very best thing I had on hand was some chicken thighs, which were fresh and very juicy (if that’s a word I can use with chicken thighs). And when it was all done, I actually really liked these chicken tacos and wanted to share them here in Discovery Cooking.
One of the great things about tacos is that almost anything goes in them (provided it has some Mexican flavors and loads of Chilis). Apart from that, almost anything else goes. The recipe below is how I did this little treat.
It also gives me a chance to do something else I’ve wanted to do for a couple of months, which is to explain what’s going on here at Discovery Cooking. Yes, I’ve moved to Cleveland, Ohio (well Sheffield Lake, anyway) and I’m really about a two-three block walk from the actual Lake Erie. And while that’s good, as is the fact I’m living by myself, which is interesting and occasionally something of a pain, it’s sort of changing the way I cook. I don’t generally have three or four people to cook for these days, and I’m still learning that part of the puzzle. So for now, I’ll probably be posting a little less as I reconfigure what I do here, and eventually, I’ll get back to a better posting schedule and I hope some new ideas. Time will tell.
Meanwhile, here are the chicken tacos. They’re very good.
- 4 chicken thighs (boned and skin off)
- Salt, cumin, chili powder, to your taste
- 1/2 green pepper
- 1/2 onion
- 1 can green chiliis
- 3/4 cup grated cheese (cheddar/jack)
- Sour cream
- Hot sauce (whatever you like)
- 1 cup sliced lettuce
- 2 tomatoes, diced
- 8 whole corn tacos (I use already made tacos)
- Cube the chicken and fry in a little oil until they start to get brown.
- Add the peppers, onions and Chilis and fry just until the onions start to carmelize.
- Add the chicken to the tacos and then add remaining ingredients.
- You're all set!