A taco is a great alternative to a sandwich, and perfect for what we call a “fridge emptier” dish. You can actually put anything you like into a taco, such as leftover veggies, roast, or grilled chicken. If you don’t have queso fresco, crumbled feta or cheddar works just fine. Use this recipe as a guideline to get started on your own personal style of taco making.
- In a stockpot, cover the chicken, onion, and garlic with water by 1-inch. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for 30-40 minutes. Once cool enough to handle, shred the chicken with fingers and season to taste.
- Meanwhile, prep all the vegetables. Toss the romaine and the radishes with oil, vinegar, salt and pepper. Pour into a bowl. Smash the avocado with juice from 1 lime, some salt and pepper, and transfer to a serving bowl. Set the sliced red onions onto a small plate. Cut the remaining limes into wedges.
- Warm the tortillas one at a time in an ungreased skillet or wrapped in foil in the oven. Cover with a paper towel and set on the table along with the shredded chicken, salad, cilantro, avocado, limes, queso fresco, and corn tortillas. Allow everyone to assemble their tacos as desired.
- 1½ pounds chicken breast (See Ann’s Tip)
- ½ medium onion
- 1 clove garlic, smashed
- Salt, to taste, divided
- 1 small head of romaine lettuce, washed, shredded and patted dry
- ¾ cup thinly sliced radishes
- 2 teaspoons olive oil
- 1 teaspoon white wine vinegar
- 1 avocado, halved and pitted
- 3 limes, divided
- ½ red onion, thinly sliced
- 12 6 inch corn tortillas
- 1 cup fresh cilantro, washed
- ¾ cup queso fresco
- Salsa Verde or tomato salsa (optional)
Ann's Tips and Tricks
This is a great way to jazz up a rotisserie chicken!