I came up with this one on the fly last night. Since I’m heading to my 15-year high school reunion this weekend, I have a lot of packing & housework to get through. Not being a fan of either, I curled up on the couch with a cat and a good book instead. I realized a couple of hours later that it was getting a bit late and should probably make something quick to eat. It started out very simply: just some quick grilled chicken wrapped up in a soft tortilla with some salsa on the side. Yummy, but not all that exciting. Then I remembered I had a little frozen pepper blend and figured I’d add some color & flavor to my lonely little chicken thigh. It went on from there and I ended up with a fun little soft taco that I thought would be fun to share.
Though the peppers & chicken were plenty flavorful, I still wanted to add a little sauce to my tacos, and I thought a spicy, yet creamy sauce would be a fun addition. The addition of cumin & crushed red chilies gave the sauce some depth & smokiness that I felt went well with the rest of the ingredients. In fact, it would probably go well with shrimp (perhaps on the Black Bean, Shrimp & Corn burritos from last month) or fish, so keep this little recipe handy for other dishes. Other than that, there’s not much to note on this one! It’s a great dish for weeknight dinners because it’s quick and very simple to prepare. And if you don’t feel like grilling your chicken, this is also a good way to make use of some rotisserie chicken leftovers.
Speaking of which, stay tuned for a delicious, easy way to make your own “rotisserie” style chicken that tastes way better than anything you’ll get from a store! But first – tacos!