RECIPE: Dos Tacos
Since the beginning of the year, I’ve made it a goal to eat all our produce from local growers. Other than my children’s NEED for weekly apples and carrots which don’t grow in plenty in our region, we’ve probably adhered to this a good 90% of the time this year. I feel good knowing our food hasn’t travelled a long way, that we are supporting local businesses, and its been great for our budget as we are only buying what’s in season. Plus, I really enjoy my weekly walk to the markets (with an occasional coffee sans kids, thanks to my foxy husband who also happens to be an awesome dad!)
That said, eating what is available (sometimes including random veggies I’d never seen or heard of – hello long beans?) has sometimes proved a challenge to my basic culinary skills.
This week as I stared at a fridge full of randoms (including avocado, lime and cabbage, all purchased last Sunday at Cotters Markets) with no sense of what to cook, I stumbled upon a delicious (and SIMPLE recipe) that was downed in no time. Plus, it paid homage to my California roots!
Corn Tortillas (2 per person)
Chicken (appx 100g per person)
Avocados (1 small avocado)
Limes (1 lime)
Cabbage (about 1/2 cup)
Hot Sauce (to taste)
Oil (1/2 Tbs)
Place a skillet on the stove on high heat. Set your corn tortillas in the skillet until soft and warm. Set on plate.
Put oil into skillet. Add chopped chicken. Sprinkle on hot sauce to taste. Cook until a bit of char.
While chicken is cooking, mash a bit of avocado into each tortilla, quarter the limes, and cut the cabbage into very fine strips.
Once chicken is cooked, divide into tortillas, top with cabbage, squeeze on a heap of lime juice, and top with more hot sauce to taste.
Eat and enjoy!