Spicy Mexican Chicken Tacos

Hello Friends!

As promised in Wednesday’s WIAW post, AND on my Semi-Healthy Facebook Page (if you haven’t already, head on over and “like” it to help me reach 200 “likes!!”) I am sharing a taco recipe that’s sure to kick you in the mouth.

What a first line huh?  Don’t leave!  They won’t actually hurt you!

These authentic-style Mexican tacos are quite spicy, true to the nature of Mexican cuisine.

These tacos were born out of a nutrition food project where we were instructed to go to an authentic ethnic grocery store, find some specific ethnic foods and cook a meal for family or friends using at least two ingredients found in the store.

Of course I went overboard and ended up in over my head with too many yummy recipes to choose from, but in the end, I kind of made up my own thing.  I even got super risky and attempted (and succeeded at) cutting up at a large piece of uncooked chicken.

Growing up, mom and dad used the quickest method’s possible to get food on the table, and cutting at raw meat was NOT one of them, so you can imagine the shock and awe on my sister Courtney’s face as she watched me hack away at the raw bird.

The whole time I kept running through these “rules” in my mind as I cut up the raw chicken:

• Wash your hands before you touch ANYTHING else.
• Try to work quickly (but carefully) so that the temperature of the meat doesn’t enter the “danger zone” or point at which bacterial grows faster.
• Cut the chicken pieces to roughly the same size so they will take the same amount of time to cook.

I also ended up with a large quantity of Mexican fruits and veggies as well as some packaged foods.  The trip to the store I will leave for another post, but let’s just say I am so grateful that my sister Courtney is dating a guy from Mexico.  She has much knowledge.

(serves 4-6, 2-3 tacos each)
What You Need:

• 1 pound chicken
• 1 tsp salt
• 1-2 TBS diced garlic
• chili powder (to taste)
• 1 10 oz can of diced Rotell tomato and green chiles (was going to cut up the real thing..but too little time.  also it was in the pantry)
• handful of spinach per 2 tacos (or shredded lettuce)
• queso fresco to sprinkle on top (or shredded cheese, my lactose-intollerant stomach can handle white cheeses, thus this choice)
• 12 corn tortillas
• sides (such as rice and beans)

How to Make:

• Cut away fat from chicken.  Cut chicken in to pieces that are roughly the same size.  Salt and chili powder chicken.
• Heat a skilled to medium-high heat.  Add chicken.  Brown well on both sides.
• Add garlic.  (Watch out, it might sizzle at you!)  Cook for a couple of minutes.
• Add can of Rotell and heat well.
• Warm up tortillas in the microwave 2-3 at a time for 30 seconds or until they become soft (otherwise the tortillas will break).
• Load up your tacos and enjoy with family and/or friends!

Interesting facts about Mexican eating habits:

• It is considered impolite to show up on time to a dinner at someone else’s home.
• Only men are allowed to give toasts.
• Tacos are served on very small corn tortillas, not the large flour ones we are used to here in the US.
• Leaving a little food left on the plate is considered polite.  My sisters were impolite at this dining experience. 

Hope you all have a fun weekend!  Tomorrow I have my sister’s baby shower (need to find something to make for that) and also attending a Halloween party (I don’t know what to go as yet!!), then Sunday I am signed up for a “cupcake 5K” so we will see how that goes with my knee being all weird.

*~Amanda aka Semi-Health Nut~*

Are you a fan of corn tortillas?

Spicy or mild?

More Mexican recipes:
Tasty Enchiladas
Nebrexican Guac