Hey!  I just found out this morning that it’s National Taco Day…who knew!

In celebration of this momentous occasion, I’m going to share my recipe for chicken tacos…with you!  Well, I wouldn’t exactly call it a recipe.  It’s more like a method.  I only consider something a method if it involves a mixing bowl and lots of measuring.  These are actually pretty easy.

Thanks to Hot Mess Hubby’s work schedule, I eat dinner alone most nights (unless you count the dogs staring at me)…so this “recipe” is a single serving.  Just double it if necessary and you’re good.

Here’s what you’ll need:

A 5 oz. chicken breast
Tone’s Southwestern Chipotle Seasoning
Shredded cheese (I use a Mexican blend)
Fresh herbs (I usually use oregano and thyme)
Jardine’s 7J Ranch Chipotle Salsa
4 Mission Yellow Corn Tortillas
Olive oil

Here are the steps:

1. Put the chicken breast in a plastic zippy bag, grab a meat mallet and bang the ever love’in crap out of it until it’s flat & even.  I find this particularly enjoyable after a bad day.

2.  Liberally season both sides of the chicken breast with Tone’s Southwestern Chipotle Seasoning.

3.  Preheat a nonstick grill pan with 1/2 tablespoon of olive oil.  (Use medium heat only…you don’t want to bork up that nice nonstick surface!)  Once it’s hot, place the chicken breast in the grill pan.

Mmmm…doesn’t that look tasty?

 

 

 

 

 

 

 

 

 

 

While the chicken is grilling, chop up whatever fresh herbs you plan to use.

Kitchen tip:  if you have a nifty grill press like me, cooking takes a lot less time!

 

 

 

 

 

 

 

 

 

Flip the chicken after about 10 minutes and continue grilling.  (Be sure to always follow food safety protocols when cooking & handling chicken!)

While the chicken is finishing up in the pan, warm 4 corn tortillas in a nonstick skillet.  I use a small 8 inch skillet and warm them one at a time.  I transfer the warmed tortillas to a Tortilla Warmer.

Once your chicken is grilled to perfection, dice it up into chunks and divide it evenly between the tortillas.  Sprinkle sparingly with the shredded cheese and top with the chopped fresh herbs.  Top with salsa (I always wait till I’m ready to eat so it doesn’t make the tortilla too soggy).

Devour and enjoy.  Yum!!

I will say…the most essential ingredients in this extremely delicious, quick & easy dinner are Tone’s Southwest Chipotle Seasoning and Jardine’s 7J Ranch Chipotle Salsa.  I can’t imagine making these with any other seasoning or salsa…this combination works GREAT for me.  (I get the seasoning at Sam’s Club and the salsa at most grocery stores).

 

 

 

 

 

 

 

 

 

 

(By the way, I should state in an official bloggy way that I have not been compensated by any of these brands in any way…these are actually the products I use when I make these.  My tastebuds would be pissed if I was ever unable to get these products, so giving them a little unsolicited plug is just my little way of saying thanks for nearly a year of continuous yummy-ness.)

A note about the corn tortillas:  I used to hate using these because they tasted dry and they would break apart…until I learned to heat them up before serving.  Heat ’em up and put ’em in a warmer…you’re good to go!

Oh and while you’re at it…try a mojito with your dinner.  Seriously so yummy.

I’m working on putting printable recipes up on the blog, so that should help as we go along.  Stay tuned!

Happy National Taco Day, y’all!!!!