So here we are, day 18 of the-cold-that-will-not-end. I think it’s getting to the almost gone point, but it’s that point that is also the worst point with the nose and the head and the snottyness. Thankfully for all, I’ve been holed up in my house for the worst times because I continue to be a baby about it. I can’t help it- when I get sick, the weakness and Sadness inside come to the forefront and all I can do is wallow in my tissues until it passes and Joy is again in charge of headquarters.
But enough about that, it’s Taco Tuesday so let’s jump on board. I forgot for a hot second that I loved tacos because I haven’t made them much lately, a staple in the summer months, but then I went to California and had duck tacos and fish tacos and my love was renewed and here we are today.
The inspiration for this comes from an unusual source. Licorice was kind enough to gift me a free week of Hello Fresh, a prepped-meal delivery service where they send you all the ingredients to make 3 different meals, and all you have to do is prepare them. I like the idea, but honestly it doesn’t seem like it’s really for me- I enjoy grocery shopping and meal planning far too much. However, I wasn’t going to turn down a free box of food and so when it arrived on my doorstep last Thursday I was all about giving it a chance. As I looked through the recipes and ingredients, I decided that I was going to make…none of the suggested meals. Instead, I remixed them to come up with at least three completely new dishes. There was nothing wrong with the suggestions- everything indeed sounded delicious. But it was almost like a big puzzle, my subconscious screaming “YOU WILL NOT BE CONSTRAINED BY THIS BOX!” and my eagerness to come up with something new no doubt signals a pathological need to control absolutely everything that happens in my kitchen.
Ignoring the psychology of this, these chicken tacos with tequila caramelized onions and chimichurri gremolata came to light with the following ingredients from my box:
and the following items from my pantry:
salt and pepper
These came together in the following way:
chicken + taco seasoning = broiled chicken
red onion + olive oil + tequila = tequila caramelized onions, because Tuesday does not have to mean boring onions
parsley + lemon zest + garlic + cumin + oil = a quicky chimichurri sauce
Wrapped up in a tortilla with some arugula, roasted red pepper and dolloped with sour cream, I think I nailed Taco Tuesday.
- 2 6-ounce chicken breasts
- 1-2 TB taco seasoning
- 1 medium red onion, peeled and sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1 shot tequila
- 1 red pepper
- 1/4 cup parsley, minced
- 1 clove garlic, minced
- 1 lemon, zested
- 1 TB olive oil
- 1 tsp cumin
- sour cream, to serve
- arugula, to serve
- 6 flour or corn tortillas, charred on the gas grill or heated in the microwave
- Over a gas flame, roast the red pepper until charred. Add to a brown paper bag and let steam. Set aside.
- Preheat the broiler.
- Rub the taco seasoning on both sides of the chicken breasts. Place on a foil lined sheet and broil the chicken, 7 minutes on one side, 5 on the second.
- To a saute pan, add about TB olive oil and the onions. Cook, stirring occasionally until the onions are soft and brown, about 15 minutes. Add the salt, cumin and pepper and the tequila, and let cook down until all the liquid has evaporated. Remove from the pan and set aside.
- Remove the pepper from the bag and using a paper towel, clean it of all the charred bits so that the red flesh appears. Slice for garnish.
- Make the gremolata by mixing together the parsley, garlic, cumin and lemon zest. Add enough olive oil until you get a desired consistency.
- Assemble the tacos with all the things. You know how to do it.
Written amidst a pile of tissues.