i <3 tacos.
who doesn’t <3 tacos?
if you know someone who doesn’t <3 tacos, please fill me in on who and WHY?! i’d love to meet such a unique individual.
tacos are undeniably wonderful and they are one of my favorite make at home meals. i love all shapes and sizes. soft taco, crispy shells, corn or flour tortillas. they are all golden. but why not lighten it up and mix it up with some lettuce tacos. lately i’ve been loving crisp, crunchy, refreshing iceberg lettuce cups and they are a a great taco vehicle.
chicken + mushroom tacos
serves: 4
prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes
ingredients: 1 lb chicken tenders. 8 oz cremini or white mushrooms, diced. 4 green onions, white & green parts thinly sliced. 1 lime, sliced into 8 wedges. 3 tbs olive oil. 1 cumin. 1 tsp chili powder. .5 tsp paprika. .5 tsp dried oregano. .25 tsp cayenne pepper. 1 tsp kosher salt. .5 tsp ground pepper. 1 head of iceberg lettuce, core removed and leaves washed and dried. .25 cup tequila. 1 cup fresh pico de gallo or your favorite fresh salsa. optional: 1 avocado, diced. 1 cup mexican cheese blend. handful of cilantro sprigs.
start by blending the cumin, chili powder, paprika, oregano, cayenne, half the salt and all the pepper. place all your chicken in a bowl, drizzle it with the olive oil and season with your spice blend.
squeeze half the lime, into the mix, stir well and set aside. reserve the rest of the limes for serving. heat a large, heavy pan over medium heat.
when the pan is nice and hot add in your chicken in an even layer. don’t crowed the pan or the chicken won’t get a nice brown. if you need to cook the chicken in two batches to not over crowed the pan, do so.
cook the chicken till browned on each side and just cooked through. about 4 minutes a side. remove the chicken and set it aside to rest.
add the mushrooms, the white and light green parts of the green onion and the rest of the salt to the pan.
cook until the mushrooms have released all their moisture. about 7 minutes. pour in the tequila to deglaze the pan. use the liquid to scrape up any little brown flavor bits from the pan. cook until almost all the liquid has cooked off. about 3 minutes. while the tequila cooks down, chop up your chicken.
add the chopped chicken and all it’s juices back into the pan.
stir in half the salsa and stir well to combine. cook for 2 minutes till everything is nice and hot and then turn off the heat.
to serve, fill your lettuce cups with a couple spoon fulls of your chicken mixture.
top with the dark green parts of the green onion, some cilantro sprigs, avocado, some salsa and cheese.
serve with a lime wedge and enjoy.
xo, a
chicken + mushroom tacos
serves: 4
prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes
ingredients: 1 lb chicken tenders. 8 oz cremini or white mushrooms, diced. 4 green onions, white & green parts thinly sliced. 1 lime, sliced into 8 wedges. 3 tbs olive oil. 1 cumin. 1 tsp chili powder. .5 tsp paprika. .5 tsp dried oregano. .25 tsp cayenne pepper. 1 tsp kosher salt. .5 tsp ground pepper. 1 head of iceberg lettuce, core removed and leaves washed and dried. .25 cup tequila. 1 cup fresh pico de gallo or your favorite fresh salsa. optional: 1 avocado, diced. 1 cup mexican cheese blend. handful of cilantro sprigs.
start by blending the cumin, chili powder, paprika, oregano, cayenne, half the salt and all the pepper. place all your chicken in a bowl, drizzle it with the olive oil and season with your spice blend. squeeze half the lime, into the mix, stir well and set aside. reserve the rest of the limes for serving. heat a large, heavy pan over medium heat. when the pan is nice and hot add in your chicken in an even layer. don’t crowed the pan or the chicken won’t get a nice brown. if you need to cook the chicken in two batches to not over crowed the pan, do so. cook the chicken till browned on each side and just cooked through. about 4 minutes a side. remove the chicken and set it aside to rest. add the mushrooms, the white and light green parts of the green onion and the rest of the salt to the pan. cook until the mushrooms have released all their moisture. about 7 minutes. pour in the tequila to deglaze the pan. use the liquid to scrape up any little brown flavor bits from the pan. cook until almost all the liquid has cooked off. about 3 minutes. while the tequila cooks down, chop up your chicken. add the chopped chicken and all it’s juices back into the pan. stir in half the salsa and stir well to combine. cook for 2 minutes till everything is nice and hot and then turn off the heat. to serve, fill your lettuce cups with a couple spoon fulls of your chicken mixture. top with the dark green parts of the green onion, some cilantro sprigs, avocado, some salsa and cheese. serve with a lime wedge and enjoy.