Most girls my age turn into a hot mess after a long night of drinking and dancing, but in my case, soft tacos do me in. I add spoonful after spoonful of spicy salsa, and when I pick up the tortilla to take a bite, the tomato juice dribbles down my wrist while lettuce and meat plop out onto the plate.
Homemade tacos are my kryptonite. Instead of a chef in a restaurant kitchen portioning out the meat and toppings, I’m supposed to add the ingredients to my plate. I pile everything onto the tortilla—and I mean pile—thus creating an Everest-sized mountain of food. Although the tortilla refuses to close around its innards, I still try to fold it in half, and when I attempt to take a bite, an even bigger mess ensues.
These chicken tacos were no different. I tried to be good but… Oh well, it’s always worth it!
Chili Chicken Soft Tacos
To shave off prep time, buy packaged lettuce mix, or even cooked chicken (omitting the chili). Add even more salsa for an extra spicy kick!
1 large chicken breast, or 2 chicken tenderloins
¼ tsp chili powder
¼ tsp salt
4 (6-inch) corn tortillas
½ c. torn lettuce
¼ c. shredded Mexican cheese blend
¼ c. fresh salsa
- To prepare the chicken, sprinkle each side of the chicken with half of the chili and salt. Cook over medium-low heat in a medium pan coated with nonstick cooking spray for 3-4 min per side, or until no longer pink in the center. Remove to a cutting board, and once cool enough to handle, shred the chicken into bite-sized pieces.
- To prepare the tacos, evenly distribute the meat, cheese, lettuce, and salsa on top of each tortilla. (Serving size = 2 tacos.)