Happy July! Part of me feels like it can’t already be halfway through the year, and the other part of me is just marveling on everything that happened in the first half. So, you know…balance 🙂 July is going to be an extra productive month here on the blog, because I’m participating in Sarah’s 30 Day Blog Challenge. I’ve definitely slacked on posting this year, and I’m ready to re-engage! Today is Tuesday, and that can only mean one thing in our house- Taco Tuesdays! I like having Taco Tuesdays, when we can, because it clearly defines what we’re making for dinner, and because tacos are always delicious. (Also, when I lived in Hawaii, we would always go to a terrible bar for Taco Tuesdays, even though they were kind of terrible, because we were in college and broke. Memories!)
Today’s tacos are my version of the tacos we were served in Belize. The lodge that we stayed in served us dinner, and all of the food that Janet made was both delicious and plentiful. One night, Janet served us tacos stacked up on two heaping platters. They were pretty simple (cheese, chicken, cabbage and cilantro) but amazing, and when Evan requested that I recreate them, I was happy to try.
– 2 chicken breast halves, boneless and skinless
– 1 chipotle pepper, in adobo sauce
– 2 tablespoons adobo sauce
– 2 tablespoons oil
– Juice of ½ lime
– Corn tortillas, about a dozen
– Vegetable oil
– 8 oz Monterey cheese
– ½ green cabbage
– 1 bunch cilantro
– ½ red onion
Prepare the chicken: preheat oven to 450. Finely mince chipotle pepper, and mix in a large bowl with adobo sauce, oil, and lime juice. Add the chicken to the bowl and let marinate, at least 30 minutes, or all day if you’re headed to work. Bake the chicken for about 30 minutes, or until cooked through. Remove from the oven and either shred or roughly chop.
Prepare the toppings: shred the cabbage, place in a strainer, and salt liberally. (Apparently, this step takes away some of the bitterness. I didn’t know cabbage was bitter, but I will say the results were delicious, so I endorse this step.) Finely shop the cilantro, and the red onion. Just before assembling the tacos, remember to rinse the salt from the cabbage and pat dry with paper towels.
Prepare the tortillas: we worked with two methods, here. In one, we lightly brushed each side of the tortillas with oil and baked them for about eight minutes on either side, until crispy. In another method, we poured about a half inch of oil in a cast iron skillet and fried the tortillas until golden and crispy. Surprisingly (not) we loved the fried ones, but the baked version was good too- a bit more crispy, but a bit less guilt inducing. Again…balance.
Assembly: Spread the tortillas out to cover your plate/serving platter/baking pan. Layer cheese, then chicken, then onions and cilantro on each tortilla. Repeat for each layer of tortillas. I know this isn’t rocket science, but how easy is this method of serving tacos? It would be so convenient for a dinner party! Make sure there salsa or hot sauce to pass, and you’re all set. And, for reference, Evan and I ate 2-3 tacos/person when we also had beans and rice…if we didn’t have a side, we’d probably add one more taco/person.