Where Do I Sign Up For Eating Lessons?

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

serves 2

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

1. 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.
2. To prepare the tacos, evenly distribute the meat, cheese, lettuce, and salsa on top of each tortilla. (Serving size = 2 tacos.)