Aug 4, 2010

Chicken Tacos

Chicken tacos for dinner! With a side of salsa and rice!

It’s been a few days since I was able to share a recipe and although I missed my time on here I had a good reason for my absence! I was able to visit my mom’s side of the family in Cincinnati to celebrate my grandparents 68th wedding anniversary!! It was worth every minute of the 7 hour drive up and back just to share in the celebrations with them. It’s an inspiration to see two people together after that many years and still be completely smitten with each other. They still laugh with each other, reminisce about all of their wonderful times together and just enjoy the company of the other. My favorite is ¬†how they still match at most of the fancy events, such as this. Grandpa sported a light pink button down shirt with khaki pants and grandma wore a very springy dress with pink flowers to match! You can’t get much better than that. They were without a doubt the most pressed and best dressed at the table that night, despite their ages of 89 and 95!

So, after a few days away I wanted to come back and share a meal with a little pizzaz to match that of my grandparents! What better meal than chicken tacos! Tacos is a favorite dish in many households and Jor and I decided to switch it up a bit and trade the normal beef for chicken. This night we paired it with a pepper, corn nectarine, and pineapple salsa and some rice that we add some seasoning too in order to create our own mexican style rice. This meal is fun to put together and very delicious!

Here’s what you’ll need to pull together for this meal!


(Serves 2-3 people. It made 6 decent sized soft tacos)

Chicken Tacos

  • Corn or flour tortillas
  • 2 boneless, skinless chicken breasts
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • salt and pepper


  • 1 small nectarine, peeled and chopped
  • 1 small red bell pepper, chopped
  • ~1/2 cup chopped fresh pineapple
  • 1/2 cup corn
  • 1/2 lime for juice and zest
  • ~1/8 teaspoon garlic powder (sprinkle)
  • salt and pepper to taste


  • 1/2 cup rice
  • 1 cup water
  • tad bit of butter
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon paprika

The chicken should be the first thing to put together. Preheat the oven to 375. Combine the garlic, cayenne, salt and pepper and rub it on to the chicken breasts. We like to drizzle just a little bit of olive oil on the chicken before we put it in the oven so that it stays moist. Just put the chicken breasts on a baking sheet lined with tinfoil and let them cook for 20-25 minutes, or until they are done. Once they are completely cooked you can shred the chicken using a fork so that it fits nicely into your tortillas (or hard taco shell).

Shredded chicken breasts perfect for tacos!

While your chicken was baking away in the oven, you could start your rice and prepare your salsa. Lets start with the rice. We made this rice just on the stove by bringing a cup of water to a boil and then adding the rice, spices and butter. The amount of the spices is an approximation, but you want to add enough so that the water changes color. You may find that you want to add more or less depending on your taste preference. Jor likes a bit of heat and I can handle only so much, so this is a nice balance of flavors. The rice should take about 20 minutes as well, so good timing with your chicken!

Rice with a slight mexican twist!

Ok, so your chicken is in the oven, your rice is simmering and all that is left is your salsa! This is very simple to put together and can actually be made ahead of time! I chop up the nectarines, pepper, and pineapple and put those, along with the corn, in a big mixing bowl. I sprinkle in a little bit of garlic powder, salt and pepper and squeeze in the juice of 1/2 a lime and add the lime zest. Give this a big toss, taste and adjust if you need to. This is just a medley of fresh fruits and flavors that I think need little altering! It’s a great pair to the tacos and rice and brings pop to your dish!

Pepper, nectarine, pineapple, corn salsa. Delicious!

All that is left for you to do at this point is assemble! Some extra taco toppings that we used for this meal were lettuce, tomatoes, cheddar cheese and pablano peppers. Nothing too fancy!

Tomatoes and Pablano peppers for an extra taco topping!

Summer is still in full force and this is a fantastic summer meal! You have a plate full of fresh, nutritious and colorful fruits and vegetables that come together to make a wonderful meal. Plus, who doesn’t like tacos! If you are really a beef lover you can obviously substitute the chicken for beef but I promise you’ll be just as full and satisfied with the chicken! I think chicken is almost easier to eat right now with it being so darn hot! Despite the long list of ingredients and three separate parts to the meal, it’s still pretty fast to put together. The chicken and rice don’t need much attention once you get them started and the salsa is really just a chop and toss! I don’t know why tacos just say “FUN” on a plate, but if you’ve had a long day, know of one coming or need to celebrate Friday, try this meal out! For now, that’s chicken tacos…in the shell of a nut!!

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