I MADE TACOS AND TOOK SOME PICTURES. TACO TUESDAY.

I LIKE A HARD SHELL. SOMETHING ABOUT THE CRISPY CRUNCH FINALY THAT SATISFIES AND COMPLETES THE TACO EXPERIENCE. MAYBE I AM JSUT FEELING NOSTALGIC. AS A CHILD I WOULD ONLY EAT THE HARD SHELL. NOW I DONT DISCRIMINATE AND HAVEN’T MET TOO MANY TACOS I DONT LIKE. THE HARD SHELL DOES MAKE SCOOPING UP THE LEFT OVER BIT EASY TOO. AND THAT CRUNCH. CLEARING OUT THE KITCHEN CABINETS AND WANTING A HEALTHIER TACO, I START. OLD EL PASO SEASONING IS THE BEST FOR SEASONING CHICKEN OR BEEF. I USE BEEF HERE (OBVIOUSLY).

I SKIP THE BELL PEPPER ON THEIR RECIPE EVEN THOUGH I AM ONE TO MAKE A RECIPE THE WAY RECOMMENDED FIRST. I DECIDE THIS IS ALRIGHT SINCE I AM ALREADY SUBSTITUTING THE MEAT. HERE GOES. I COOK THE MEAT AND THE SEASONING USING OIL AND ONIONS. THEN I ADD THE SUN DRIED TOMATOES, CHERRY TOMATOES, CORN AND BEANS TO THE BOWL. MIX THEM ALL TOGETHER. THE ARUGULA MAKES ME FEEL HEALTHEIR. THAT’S IT!

HAPPY TACO TUESDAY! WASH THEM DOWN WITH TEQUILA IF YOU LIKE. OR CERVEZA. I HAVE WATER.


OLD EL PASO FAJITA SEASONING MIX RECIPE

DIRECTIONS WITH THE CHICKEN (OR BEEF)

YOU WILL NEED :

1 LB BONLESS SKINLESS CHICKEN BREAST

1 TBSP VEGTABLE OIL

1/2 CUP WATER

1 PKT FAJITA SEASONING MIX

1 MEDIUM BEL PEPPER

1 SMALL ONION

  1. CUT THE CHICKEN IN TO THIN STRIPS. (BEEF JUST START TO BROWN) HEAT OIL IN 10-INCH SKILLET OVER MEDIUM-HIGH HEAT. ADD CHICKEN; COOK AND STIR UNTIL NO LONGER PINK. I LIKE A WODDEN SPOON.
  2. STIR IN WATER AND SEASONING MIX; ADD BELL PEPPER AND ONION.
  3. COOK UNCOVERED OVER MEDIUM HEAT 4 TO 6 MINUTES, STIRRING OCCASSIONALY, UNTIL VEGETABLES ARE CRISPY-TENDER. USE AS FAITA FILLING (IN MY CASE TACO FILLING). REFRIDGERATE LEFTOVER. IF YOU HAVE ANY.

UNTIL NEXT TIME…