I’m almost embarrassed to post these. I feel like the crazy taco woman.
In fact, I think I’m a taco posting maniac. I probably serve tacos once a week. It’s the one night during the week that everyone shows up for dinner, all at the same time. Really.
I know, this shocked me too.
But let’s face it, tacos are fun food. Fun food prepared with fresh, whole food ingredients and piled into a most delicious corn tortilla. It almost feels like a celebration.
I love hearing the chatter and laughter around my dinner table, filled with those delicious tacos. Of course, I have two sassy gals so most dinners consist of chatter and laughter… and drama and unsolicited advice from big sister. Ranger Craig and I don’t even think about chiming in here.
We listen, smile, shake our heads and then ask about grades, homework and boyfriends. This will most certainly quiet the chatter. ;)
Roasted Chicken Tacos with Avocado Crema
Sometimes I make these tacos simply with the avocado crema, cotija cheese and shredded cabbage. When I have a bit more time, I serve these tacos with a cilantro slaw. Either way, they are 100% delicious! And definitely chatter and laughter inducing.
2-3 cups diced roasted chicken (If I don’t have leftover roast chicken, I buy a roasted free-range organic roasted chicken in my market deli)
1 small white onion, diced
1 small bunch cilantro, coarsely chopped
2 ripe avocados
½ cup tomatillo salsa or salsa verde (Mexican Green Salsa)
¼ cup crème fraiche or sour cream (if you’d like to make this dairy free just skip the sour cream)
8-12 corn tortillas
Cotija cheese, crumbled (optional)
Extra salsa for garnish (optional)
Shredded cabbage or lettuce for garnish (optional) or Cilantro Slaw
Place the avocados, salsa, sour cream, a squeeze of lime juice, and a bit of the chopped cilantro in a blender or food processor until the cream is smooth. Season with salt and pepper to taste.
In a large skillet over medium heat, add a little oil (about a tablespoon) and sauté the onion until wilted and golden. Add the diced chicken and just cook to warm.
Remove the chicken onion mixture and toss with a small handful of the chopped cilantro. About ¼ – 1/3 cup or as desired.
Now prepare the taco shells. Either steam them in a microwave steam bowl, your rice cooker or a stove top steamer. To make the taco shells a bit more firm use this oven method:
Heat the oven to 375F. Place a sheet of parchment or foil over two baking sheets and put 4-6 tortillas on each baking sheet. Brush them with high heat oil on both sides.
Place them in the oven and let them get slightly toasty and soft. Remove them from the oven and sprinkle lightly with a little salt. Fold them over into tacos.
Fill the tacos with a few tablespoons of chicken and top with the avocado crema and a sprinkling of cotija cheese. Serve with shredded cabbage or slaw and extra salsa.
- an embarrassment of riches: farmer’s market tacos – chili roasted spaghetti squash and black bean tacos, fresh tomato salsa, cabbage, avocado, cotija, and greek yogurt (eatandrelish.com)
- Taco Tuesday: Fish Tacos with Creamy Avocado Salsa (nestleusa.wordpress.com)