Taco Night

I would happily eat Mexican food every day of my life.  Not only is it delicious, but the Tex-Mex version is quick to make and inexpensive.  My fiance William and I have tacos about once a week because of all of these winning qualities, and here’s how we do it.

Chicken Tacos

-2 chicken breasts, chopped into bite-sized pieces

-2 Tbsp. canola oil

-2 tsp. cumin

-1 tsp. coriander

-1 dash garlic powder

-1 pinch salt

-corn tortillas

Optional Toppings


-green onions


-red onion

-corn and black bean salsa*

Combine the canola oil, cumin, coriander, garlic powder, and salt in a Ziploc bag and add your chicken.  Let this marinade overnight or for at least a couple of hours.  Heat a cast iron pan over medium high heat, and add your chicken.  Allow this to cook without moving it around very often.  This will result in a nice char on the outside.  In the mean time, heat your tortillas over a gas range or you can warm them in your microwave.  Let everyone top their tacos how they please and enjoy!

*I made my corn and black bean salsa by combining 1 can of black beans (drained), 1 can of sweet corn (drained), 1 carton of cherry tomatoes (chopped), 1 green onion (chopped), a little red onion (diced), and a vinaigrette that I made with olive oil, lime juice, salt, crushed red pepper flake, and a pinch of sugar.  This was delicious to eat with tortilla chips too!


3 thoughts on “Taco Night

  1. Beth Cazort Young says:

    These look so good! You are a woman after my own heart, I could easily eat this every night of the week!

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