Tomorrow is National Taco Day. Nearly every site that keeps track of such things agree – October 4 is Taco Day. However; there is one lone voice on the National Day stage that not only proclaims October 3 to be National Taco Day, but National Soft Taco Day. That’s specific.
Like most foods, tacos have more than one National Day. March 21 is National Crunchy Taco Day. So why not have a soft taco day? The only problem I have with Soft Taco Day is that it’s followed by Taco Day. Ask my guys, and they’ll say what’s the problem? So we eat tacos back to back – they would be all for it.
I’ll let you in on a secret. While I’ll share taco recipes back to back, in the real world today we’ll have soft tacos, but tomorrow’s recipe we ate a while back. There are just too many amazing Mexican dishes to spend so much time on tacos. Don’t get me wrong. I love tacos. And tacos are far easier to make than Enchiladas or Tamales or Chimichangas – the list goes on and on.
Now when it comes to tacos, this recipe from Taste of Home has got to be one of the easiest ever. The chicken comes from your local deli. The shells are warmed in the toaster. No lettuce or onions or other distractions from the spicy sour cream mixture. I will admit, I did play around with it a bit, but not by much.
Here’s to Soft Taco Day – enjoy!
Sriracha Spiced Soft Chicken Tacos
1 cup Sour Cream
2 tablespoons Sriracha Chili Sauce
Salt to taste
Black Pepper to taste
1 Rotisserie Chicken
1/2 cup Chicken Stock or as needed
6 Naan Flatbreads
Fresh Cilantro garnish
Heirloom Tomatoes, optional for presentation
In a small bowl, mix together sour cream, and chili sauce. Cut fresh lime in half, juice one have, zest the other into the sour cream mixture. Whisk, taste and adjust seasoning with salt and pepper. Refrigerate until ready to use.
Remove skin from rotisserie chicken. Remove chicken meat from bones. Shred meat. Place a skillet over medium heat. Scatter shredded chicken in skillet, moisten with chicken stock. Gently warm chicken.
While the chicken warms, toast Naan bread to warm. Snip cilantro for garnish.
When ready to serve, spread sour cream mixture over flatbreads; top with chicken and a sprinkling of cilantro. Serve and enjoy.
Original Recipe: Taste of Home