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.
-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 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!