Quick and Easy Chicken Tacos

| March 6, 2007 | 0 Comments
cb cookbook

I held a mini-tasting in my kitchen for some family members this weekend. I test cooked about seven recipes for the book and several were clear winners, getting instant cheers. Meanwhile a few others are going back to the drawing board because they are just missing something. Obviously, it was productive. I wouldn’t want to include recipes that only make my taste buds tingle and no one elses.

Honestly, the tasting was so much fun that I would consider doing it every week. That sure would speed the process along too.

One thing I have discovered since I started writing less than a week ago is that if I think too much about what I am doing, I lose sight of it and have difficulty – writers block, kitchen errors, etc. But if I just do it, and forget why I am doing it, the whole writing and cooking process goes very smoothly. I guess when I am trying to write a cookbook, I put too much pressure on myself. But when I am just trying to write things are just normal. Am I making any sense here?

CB recipe

This recipe is from early February – don’t worry I haven’t broken my Lent. It was borne of the desire to fully utilize a roasted chicken I had made without any waste. From that 3 lb chicken, I made these chicken tacos, a chicken basil soup(that was a weeks worth of lunches for my husband), and ate the chicken itself for dinner. Talk about waste not, want not. Did I mention that the soup was made from stock from the chicken carcass?

Anyway, the taco recipe all started with this:

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And a careful portion of Penzey’s Original Taco seasoning. This is less meat than would normally be used to make tacos (1 lb) so I used a lighter portion of seasoning.

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I definitely recommend this taco seasoning. The flavor was excellent.

Quick and Easy Chicken Tacos
serves 4

2 cups cubed roasted chicken
1.5 tbsp taco seasoning (such as Penzey’s Original)
3/4 cup water
shredded cheddar
4 fajita sized soft tortillas

In a medium skillet, combined the chicken, taco seasoning, and water. Cook on medium for 5-8 minutes, until the water evaporates leaving a thick sauce.

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Spoon chicken onto tortillas, top with cheddar.

Serve these with salsa and low-fat sour cream, as well as a salad for a quick and easy meal.

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Category: Budget Eating, Poultry, Quick and Easy Recipes, The Book

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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