Green Monster Tacos

I told you the lime and cilantro trend would continue, and here’s another easy and scrumptious recipe—this time with chicken!

2 chicken breasts
1 tsp olive oil
1 tsp cumin
1 tsp garlic powder
salt and pepper

six corn tortillas
2 Tbsp bacon grease, halved
1/3 yellow onion, finely diced
1 cup grated Monterey Jack cheese
salsa verde of your choice, to taste (y’all know which one I use!)
handful cilantro, chopped
juice of 1 lime

1. Preheat oven to 350°.  Place chicken in a roasting tin or oven-safe pan, and rub both sides with olive oil.  Sprinkle cumin, garlic powder, salt, and pepper over it.  Bake for approximately 30 minutes, or until cooked throughout (the internal temperature should be 160°, with no pinkness).

2. For tacos: In a large skillet, melt 1 Tbsp of bacon grease over medium heat.  Fry each tortilla briefly, 1-2 minutes, until it begins to soften and then brown.  Set each tortilla aside on paper towels, while still soft and malleable, to drain.  Repeat with each tortilla.  If using a large skillet, you should be able to fry two at once.  After doing the first few, your bacon grease will probably be burned and dark.  Pour it out, wipe out the skillet, and start afresh with the other half of the grease.

For tostadas: Melt half the bacon grease over medium heat.  Fry each tortilla just until crisp and lightly browned, then set aside on paper towels to drain.  If using a large skillet, you should be able to fry two at once.  After doing the first few, your bacon grease will probably be burned and dark.  Pour it out, wipe out the skillet, and start afresh with the other half of the grease.

3. Once your chicken is done, it’s time to assemble the tacos!  Remove the chicken from the oven and allow to cool for about ten minutes.  Then shred the chicken with your hands.  It’s pretty easy to pull the meat apart into nice, bite-sized pieces.

4. Place the tortillas on serving plates and top with shredded chicken, chopped onion, grated cheese, salsa, and cilantro.  Top with some salsa verde and serve immediately.

Other recommended optional garnishes includes sour cream and raw jalapeño slices!

Enjoy!

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5 thoughts on “Green Monster Tacos

  1. Yes–real tacos! It’s super interesting to see the difference between the ones you make in Texas and the California-style tacos we get in, uh, California. 🙂 Either way, I will eat them all.

    • What’s the difference?

      I grew up eating ONLY crispy, hard-shell tacos with ground beef inside. Where I am from, the only “Mexican” food was El Chico and Old El Paso.

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