Have you ever experienced the phenomenon where you plan something to cook knowing feeling confident that you have all the ingredients?... Only to discover that you are missing a KEY ingredient as your food is on the stove cooking?
That is what happened to me the other day when I decided to use my pretty bell peppers to create fajitas. Only... I had NO flour tortillas. NONE. Completely out...
My food was bubbling happily in the skillet and I had no flour shells. So, I improvised. I yelled "We are having Chicken Fajita TACOS for dinner!" My family was intrigued about the change and eagerly waited while their taste buds were jumping in anticipation. Okay, maybe that was a stretch.
Make no mistake, there is usually no taco that this family does not enjoy. We are a taco loving bunch. So, it seemed like a good idea. And this was no exception. It was really delicious!
Take a look....
Take your boneless/skinless chicken breasts and season them with THIS amazing seasoning. OR, if you must have Mexican food at least 4 - 5 times a week like me, you can buy it in BULK here. It is SO yummy I highly recommend you getting the "big boy". I had to actually purchased my current batch while visiting my Aunt in Texas. Our stores had quit stocking it because us southerners apparently prefer grits and fried green tomatoes instead of Tex-Mex.
Season it liberally. No real science here.
While your chicken is "marinating", you can cut up your bell peppers and onions. Again, there does not really need to be a recipe on this one. Just cut up as much as your family likes to eat. It's really simple... I promise....
And place them in a pan with a little butter to start the sauteing.
Cook over medium heat until they are soft.
Remove the vegetables and set aside. Now, cut your chicken into strips and place in the same pan. All that delicious flavor will transfer onto the chicken along with the fajita seasoning. Yummy!
You will want to cook the chicken about 4 minutes on each side.
When 8 minutes are up, place the vegetables back in the pan with the chicken and give it a stir.
I make my corn shells from scratch instead of buying the hard, crunchy kind. I just prefer them. They are easy to cook. You just need corn tortilla shells, a small pan, and a small amount of vegetable oil in the bottom of the pan. You will need to heat the oil until it is hot.
Do you know a quick way to determine if the grease is hot enough? Once the oil is heated for a few minutes, take the handle of a wooden spool and place it in the oil. If you see bubbles around the handle, the oil is ready for frying!
When cooking the shells, I usually lay them in flat and one at the time. I cook one side for about 20 seconds and flip it over to the other side for another 20 seconds. Once the shell begins to firm up, I fold the shell in half and let it fry for a few more seconds to set the "fold".
Top your "TACOS" with whatever topping you prefer. Here, I have tomatoes, cheese dip and cheese. (Don't show this post to my doctor who is treating me for high cholesterol....) Sometimes I add sliced black olives, or avocados, or salsa... It really is up to you.
Do you know a quick way to determine if the grease is hot enough? Once the oil is heated for a few minutes, take the handle of a wooden spool and place it in the oil. If you see bubbles around the handle, the oil is ready for frying!
When cooking the shells, I usually lay them in flat and one at the time. I cook one side for about 20 seconds and flip it over to the other side for another 20 seconds. Once the shell begins to firm up, I fold the shell in half and let it fry for a few more seconds to set the "fold".
Top your "TACOS" with whatever topping you prefer. Here, I have tomatoes, cheese dip and cheese. (Don't show this post to my doctor who is treating me for high cholesterol....) Sometimes I add sliced black olives, or avocados, or salsa... It really is up to you.
Have you cooked anything yummy lately? Leave a comment and tell us all about it!
xoxo,
Tracy
“The principal mark of genius is not perfection but originality, the opening of new frontiers.”
― Arthur Koestler
― Arthur Koestler
