Tex-Mex Soft Chicken Tacos
I know Tex-Mex cuisine is often noted for its fiery heat and I am not void of this knowledge but I purposely made these on the mild side in the recipe and offer different ways to bring the amount of heat you personally like. It is easier to turn up the heat then to turn it down and I wanted a recipe mom’s could make for the kids that wouldn’t have them screaming for a fire hose. But I know there are those of you out there that they hear Tex-Mex and they have to reach for the speed dial a fire truck or they are not happy.
So by all means adjust the heat up if you so choose but with this recipe it can be done on a personal level and still keep the kids happy. There is no problem with cranking the heat on your own but be kind to your neighbor they may not have your same heat tolerance and that is ok not everyone is a full out Tex-Mex nut but they still like the baseline dish.
I like making dishes this way my kids will enjoy them and they each have their own level of heat tolerance, then for my husband I pull out the major heat boosters and he turns his up to where he is happy (if that’s what tears in the eyes means in Tex-Mex terms) and the kids look at daddy and wonder who told the sad story. This is a really easy dish to do this with as all the components can even be assembled table side just put the ingredients into individual bowls on a lazy-susan and then everyone can assemble their own to their liking and less work for mom.
I hope your beginning to get an idea of where I am heading with this new category. I am trying to show that names, borders, and labels when it comes to food are just plain silly. Every culture has good food and it is worth exploring and any ethnic food can be tailored to your own threshold for spice. Some world cuisines are very spice while others are not very spice at all. It is mainly more to do with climate but as the world becomes smaller and we move about more and more different ideas on food get integrated into old ones and new ideas emerge. This is the beauty of not limiting yourself by preconceived food notions always keep an open mind to new food ideas. Remember someone else’s grandmother was the best cook in the world too.
- 8 flour tortillas
- 4 Roma tomatoes, seeded and diced
- 2 boneless chicken breast, cooked and chopped into small pieces
- 16 ounces Mexican blend cheese, shredded
- 2 cups lettuce leaves, shredded
- Ranch dressing
- Cut the chicken into bite size pieces after your favorite cooking method, some suggestion include grilling either on a charcoal grill or in a counter top one, cutting it up and sautéing with herbs and spices.
- Once you have your chicken, prepare the vegetables by cutting the tomatoes in half and scooping the seed part out so you have just the meat of the tomato then dice into pieces, shred the lettuce with a chopping knife or buy pre-shredded at the store.
- If using whole cheese freeze for a few minutes then shredded into a bowl placing it in the freezer for a few minutes makes it easier to shred.
- Place the tortillas on a baking sheet in a 375 degree F. oven for a few minutes to soften and freshen them up until slightly warm.
- Place a tortilla on a diner plat and top with a liberal amount of the chopped chicken.
- Top this with tomatoes, lettuce and cheese.
- Pour a bit of ranch dressing on top and serve. (Hint Chipotle ranch or southwestern ranch dressing works well to part a bit of heat into the tacos).
These chicken tacos are not your normal fiery Tex-Mex fair unless you want them to be. This recipe can easily be modified to bring as much heat as you like to the dish and this can be done in a few ways. You could take your favorite hot chili and de-stem it and seed it then dice it up nice and fine and sprinkle that into the mix, another way is with a dash of hot sauce, or you can use a spicier version of the ranch dressing. You could even rub some nice heat into the chicken itself before grilling it and gain heat that way or if you just can’t get enough fire into your Tex-Mex tacos try doing any or all of these.
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