National Taco Day

Happy National Taco Day!

Before I cut out dairy and soy, I used to eat tacos several times a week.  We'd either make 'em at home or go out for Mexican... or sometimes both!  Tacos just aren't the same when you cut cheese out of the mix.  I had to come up with a way to jazz it up a bit, so that I could still keep them in the rotation.  Here's what I did!

Instead of using store-bought salsa, I make my own pico de gallo.  It's really easy, although all of the chopping can be a little time-consuming.  I always wait until naptime to make this pico... that way, I don't have cilantro-covered hands and a crying baby! 

PICO DE GALLO

3 tomatoes, chopped
1/2 large onion, finely chopped
Handful of cilantro, chopped
Garlic salt
Cumin
Lime juice

Make sure to get all of the goopy seeds out of the tomatoes before you chop them up.  Then, finely chop the onion, and add it to the tomatoes.  Chop up a handful of cilantro, and mix it in.  Just eyeball it until it looks right!

 

Add a splash or two of lime juice, a little bit of cumin (about a teaspoon?), and several shakes of garlic salt until desired taste.  I don't measure any of these ingredients.  Just wing it, and I'm sure it'll turn out beautifully!  Be sure to refrigerate for at least 30 minutes before serving.








TACOS 

1 can Rotel original
2-3 chicken breasts
1 can refried beans (black or pinto)
shredded lettuce
pico de gallo (see above recipe)
guacamole
small flour tortillas 

I like to cook the chicken in my crockpot.  It makes things quick and easy!  Put the can of Rotel in the crockpot and then add the chicken.  Cook on high for 3-4 hours (or low for 5-6 hours).  Drain.  Shred up the chicken!

If I'm lucky and the baby takes another nap, I'll make guacamole.  I usually will use one avocado, as I'm the only one who uses guacamole on my tacos.  Smash up the avocado, let the doggie bystander have a taste, and then add the following ingredients:

• 1/6 of an onion, finely chopped (chop a little extra when you're making the pico de gallo.  Voila!)
• handful of cilantro, chopped
• 1/3 of a jalepeno, seeded and finely chopped
• Garlic salt to taste
• Sometimes I'll add in a little chopped tomato, too.  Jazz it up!

Mix it up and then cover the guacamole with cling wrap to keep it from oxidizing and turning brown so quickly.  *Make sure you press it on so that no air lies between the cling wrap and the guac!

Now you're ready for tacos!  Take your tortillas, add some beans, chicken, lettuce, pico, and guac... and believe me, you won't even miss the cheese!  (Well, maybe just a little bit.  How could you not miss cheese?)  I serve mine with a side of Knorr Fiesta Sides Spanish Rice (make sure to get the Spanish rather than the taco rice - the taco rice has dairy in it!).  Ole!