Not a beautifully staged pic but I think it gets the point across.
We didn’t actually celebrate Cinco de Mayo yesterday – but we did have dinner with a Mexican flair. We love soft tacos and I try to think up new ways to make them rather than using the usual ground beef. I’ve used ground turkey then amped it up with a can of drained kidney or pinto beans and chopped green chilies. I’ve also used cut raw chicken into super small pieces and cooked it in taco seasoning and other spices with along with chilies. One of our fave soft tacos has either grilled halibut – or in a pinch, crispy fried fish fillets, topped with shredded cabbage, Mexican crema, cojita cheese and cilantro. Still another taco change-up we've done was mixing taco seasoning in with raw ground beef, then shaping the meat into half circles and bbqing the patties before placing them in soft corn tortillas along with our toppings of choice. I find it really fun to think up new ways to keep taco night a little different each time!
Last night I cut up a couple of huge chicken breasts into four big chunks each, then marinated it in a little olive oil and a packet of Fajita seasoning, salt-n-pepper and a generous dousing of garlic powder. Toppings included most of the usual…tomatoes, onions, light sour cream, cheese, salsa, shredded lettuce and a bunch of chopped cilantro – that really kicks it up. Cilantro can take some getting used to, but it really sets it all into motion. Anyway….once the chicken had marinated for about 45 minutes, we tossed it on a hot bbq and once cooked through, I sliced up each grill-mark-kissed piece….Mmmmm….the additional smoky bbq flavor was SO good! We used whole wheat tortillas to wrap up all the goodness and what we got was a bunch of not-too-fattening, delicious mouthfuls!
Why not try a new and tasty taco for yourself!