Stress level is still high in the house as Jon gears up for finals week, so dinner duty has been on me. I don’t like spending a lot of time in the kitchen and I hate going to the store, so using our leftover ingredients from the big salads we had this week and some random items in the fridge, I made easy and spicy tacos that turned out better than expected.
- 2 chicken breasts, sliced
- 1 packet of guacamole seasoning
- 2 tomatoes
- 1/2 cup cilantro, chopped coarsely
- 1 onion, chopped
- corn and flour tortillas
- taco sauce
- 1 tablespoon vegetable oil
- 1 teaspoon Sriracha
Grill the chicken on indoor or outdoor grill until just browned. Slice chicken into 1/4-inch wide strips and place in skillet with vegetable oil. Cook for 1-2 minutes until juices are bubbling. Add gaucamole seasoning and Sriracha. Mix well, reduce heat, cover and cook until chicken is cooked through (5 mins). Using a spatula, break up the chicken into smaller, taco-appropriate, pieces. While the chicken in cooking, get to chopping those veggies. To warm your tortillas, place a damp paper towel in the bottom of a bowl with a lid. Insert no more than 3 tortillas into bowl, cover with another damp paper towel, cover and microwave for 30 seconds. There are various ways to warm your tortillas, but this is the quickest.
Assemble tacos to your liking. I prefer flour tortillas, lots of cilantro and taco sauce. Jon prefers corn tortillas, more onions and no sauce. You can also use sour cream and shredded cheese, but we didn’t have any in the house.