We love Mexican food in our house. My kids will eat most anything with that involves tortilla chips, salsa, and cheese, so we often resort to quesadillas, and tacos for dinner. This is one of my favorite go to’s. The thing that makes it crazy easy to throw together is using leftover chicken. I’m a big fan of roasting a whole chicken in the oven (or crock pot). We then typically only eat half of the chicken in one dinner and I can save the rest of the meat for another meal. Sometimes I freeze it. Sometimes I just plan to use it in the next few days. I will also then use the bones to make chicken broth in the crock pot (it’s FREE people, so why not?!). So without further adieu…..
Chicken Tacos with the Perry’s
-leftover chicken (we use leftover chicken from a roasted whole chicken)
-Tortillas of your choosing (we LOVE Stacy’s Organic tortillas that we get from Mama Jean’s locally)
-Toppings of your choice (we love cheese, salsa, a bit of lettuce, and avocado)
Normally I start the rice first. My favorite lately is Jasmine. I use 1 heaping cup of rice for just over 1.5 c of water. Let it simmer till the water is gone (15ish minutes). Add about 2 Tbsp of butter and a sprinkling of salt and Parsley. Then let it sit till it’s nice a fluffy (usually 10is more minutes). This combo changed my life.
While the rice simmers put the chicken in your favorite skillet and generously sprinkle with garlic salt, chili powder, cumin, and oregano. I don’t ever measure on this one. Just sprinkle till it tastes good. Add a few splashes of water to the pan. And sauté until the chicken is warm and water has evaporated.
Warm your tortillas in the oven or microwave and pile in your ingredients! Add some rice to your plate and enjoy! I know we do!