Today is National Brown Bag It Day. It’s also Tijuana Tuesday in our house. My guys Brown Bag It most days. And Taco Fixings travel so well.
Take a baggie with some shredded lettuce, another with chopped tomatoes. Put the filling (already cooked) in a microwave safe container. Then just pack up some tortillas, some salsa or whatever else you like. Sometimes I’ll put together a two-sided container of meat filling and beans. Warm together, then wrap the meat in a tortilla and there ya go.
But I’m getting way, way ahead of myself. First we gotta make the tacos, then we’ll have left overs for Brown Bagging It.
Oh, and one more thing – I’m not one for promoting brands or products. Everyone has their favorite mayonnaise (Best Foods here), and that’s great. Some things I’m loyal to while others it’s a matter of which product has the best deal. That said, I really believe part of what made these Lime Chicken Tacos so delicious was the Lime Spice Blend I use. It comes from a Cottage Industry Kitchen, and it’s the best I’ve found. So if you don’t have a preference or source, give Kitchen Witch Gourmet a try. And for the record, I receive nothing if you do. I just like to help out boutique businesses that I believe in whenever possible.
Chicken Jalapeno Lime Soft Tacos
1/2 teaspoon Sugar
1-1/2 lbs boneless Chicken Breast
Sonoita’s Secret Spice or other Lime Spice Blend
2 Green Onions
1 large Jalapeno Pepper
2 Roma Tomato
1 cup Iceberg Lettuce
1/4 Red Onion
1 tablespoon Red Wine Vinegar
Salt to taste
Black Pepper to taste
1 teaspoon dried Mexican Oregano
10 (6 inch) Flour Tortillas
1 cup shredded Pepper Jack cheese
Sour Cream as desired
Cut lime in half for juicing. Juice half of the lime. Add sugar to the lime juice, set aside.
Cut chicken into bite-size cubes. Season generously with a Lime Spice Blend. (I use Senorita’s Secret Spice from Kitchen Witch Gourmet. Just the right blend of mild chilies and a kiss of lime).
Heat a medium saucepan over medium-high heat. Add a little bacon drippings, swirl pan as the drippings melt to coat bottom evenly. Sauté cubed chicken in the pan for about 20 minutes, shaking pan and turning chicken pieces every 5 or 6 minutes to prevent burning and ensure even cooking.
While the chicken cooks, chop the green onions and mince the jalapeno pepper. Set aside until ready to use.
Dice tomatoes and shred lettuce, for the tacos, set aside. Slice some red onion for a little extra bite, set aside.
After about 20 minutes, add vinegar, lime-sugar juice, salt, pepper, green onions, jalapeno and oregano to the pan. Stir to blend all the flavors together and let simmer on medium-low for about 10 minutes longer.
Heat a skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas with sour cream, tomato, lettuce, onion and shredded cheese. Serve and enjoy.