Recipe:
What we get for 2 people:
- Half chicken breast, frozen, from the club, Sam’s to be specific
- Tortillas, Mission Street Taco Shells (3 each) OR Mission Flour Tortillas
- Chili Lime seasoning from Trader Joe’s
- One bunch cilantro (don’t need the whole thing, 1 bunch can last us 2-3 weeks)
- Sour cream
- Mild salsa from Chipotle (2 cups)
- Corn from Chipotle (2 cups)
- Chips and guac from, you guessed it, Chipotle
How to*:
- Chop cilantro, we use about ¼ cup, and cut lime in half.
- Cut thawed chicken into strips that will fit into tortillas of choice and begin cooking them in a skillet, I like to preheat the pan with a lil olive oil.
- Season the chicken with the chili lime and add half the cilantro and squeeze in one half of the lime, let cook until the juices have evaporated then flip the chicken and add the other half of ingredients.
- Warm up the tortillas in separate pan while chicken finishes cooking.
- Assemble the tacos in whatever order you please.
*DISCLAIMER: Don’t forget you to cook however you want to. LOL I’m not your boss*
Let’s kick things off with something for the foodies. Chili Lime Tacos. My boyfriend and I have eaten these once a week for over a year now. To say they are our favorite would be an understatement.
I originally got the recipe from Pinterest. I give credit to ana_ankeny, you can find her recipe on her website anaankeny.com. She has changed our lives for the better.
As I stated before, we have been eating these for over a year and have catered them to our lifestyle and classy taste. While Ana’s recipe is divine on its own, we prefer to spice it up with some mild salsa and corn from Chipotle, of course, because we all know the grocery store versions just don’t cut it. And sense we are already there, we grab some chips and salsa as well. Yes, this is unconventional and probably crazy of us to visit Chipotle every Monday (or Tuesday, whatever day of the week Bachelor is on really) to get chips, guac, and some sides but I don’t care. I love it.
I don’t remember when or how we got the idea to pick up sides from Chipotle, but after we did that, we did not stray from our routine for a solid 50 weeks and when we did, we did something crazy.
We switched from 3 street taco shells to one regular size flour tortilla.
Like I said, crazy. This was not our choice though. The store was out of street tacos. It was either substitute or no tacos. So, we did what we had to do, and we changed. We used the regular flour tacos shells for 5 weeks because we do not waste food in this household. And guess what? It was okay. We forgot we had ever used street tacos to begin with. We bought the regular size tacos shells again after we ran out. Twice. Recently, we did switch back to the street taco shells due to a short health kick and wanting to eat less calories. I am missing the street tacos while writing this. I think I’m going to get them next time.
Enough about my taco history. Above you’ll find the recipe, because I told myself I wouldn’t be that blogger (I say blogger like this isn’t my first post) who inserts the recipe and directions after the short story relating to the food.
Peace, love, and full bellies,
Lesli