I know, this is primarily a baking blog, but every once in awhile I break into savory, like today with these street tacos.
It helps to keep me grounded in the real world, by real world, I mean setting a healthy eating example for the kids. Sure when I’m not eating sweets, I generally do healthy stuff like this dish here and here.
But for breakfast, I wait for the little guy to go to school and then breakfast usually consists of cake and coffee or cookies and coffee. As for the baby, well – he’s too young to know, but not too young that I haven’t snuck him a few smashed-up bites of cakes. I can’t help it. He’s only 10 months old, but when sees me eating—his eyes get puppy like, his arms flap in excitement and then out pops the binky and he starts licking his lip—I waffle. But only every other time—there’s hope for me yet. That is until he starts talking and pleading, then I’m done for.
But enough about my poor eating habits and worse mothering skills, let’s get back to these easy homemade street tacos—a totally, worthy March Madness dish you that you can bust out to impress your family and friends. And while you are at it, you might as well check out this totally awesome Korean Beef Nachos from Real Food by Dad for more March Madness eats. I would say that since I’m married to him, right? Well—yes, of course—but they really are killer. Are you seeing the theme here? March Madness bites for the next few weeks are coming your way from the both of us.
Homemade Street Tacos
Yield: Serves 4
- 2 tablespoons canola oil
- 1 (1.5 pound) chicken, chopped
- 1 McCormick Taco with Chipotle & Garlic Skillet Sauce
- 8-10 small corn tortillas
- 1/2 onion, chopped
- 1/4 bunch cilantro
- 2 avocados, sliced
- 2 limes, quartered
- Heat canola oil in a large skillet pan over medium heat.
- Add in chicken and cook until just browned.
- Stir in McCormick Skillet Sauce and cook until chicken is done.
- Remove from heat, fill in tortillas and serve with condiments.