“You Cannot Make Everybody Happy. You Are Not A Taco.”
F A C T S ! Let’s Blog Over tacos…
Let me tell you something; This year completely sucks, but Taco Tuesday… Oh that n e v e r sucks. You know what’s better than Taco Tuesday? Cinco de Mayo landing on Taco Tuesday.
Latin cuisine is my favorite kind of cuisine. You all probably know that by now. If you watch my stories then you know I’m almost always eating or cooking it. So since Houston is still on quarantine lockdown until May 20th, I’m having a little Cinco de Mayo soiree at home. Tacos, ceviche, pico de gallo, guacamole, fajitas, margaritas… I mean…Aww shit! It’s about to be lit. Not that lit though… I’ll be having water, lol.
To kick things off I’m making chicken and mushroom tacos with avocado lime sauce. I mean… this is S O good. Spicy and smokey. You got the lime… ugh! Why do I do this to myself? I literally made a perfect taco unicorn, lol.
I do get a whole chicken and roast it beforehand. If you need to take an easier route you can just buy rotisserie. I don’t do that, but I’m not judging if you do.
What You’ll Need
- 1 tablespoon olive oil
- 1 cup roughly chopped white onion
- 2 cloves garlic, minced
- mushrooms (As much as you’d like)
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 3⁄4 cup canned crushed fire-roasted tomatoes
- 1⁄4 cup chicken stock
- 1⁄2 teaspoon kosher salt
- shredded cooked chicken (rotisserie chicken works)
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- sliced tomato
- 1/2 cup diced red onion
- crumbled cotija
- 2 lime, cut into wedges
Avocado Lime Sauce
- 1 medium ripe avocado, peeled and seed removed.
- 1/4 cup non-fat plain greek yogurt
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 2 tbs fresh lime juice
- 1 jalapeño diced
- salt & pepper
- Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
- In a pan sauce the mushrooms
- Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
- Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, tomato, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Avocado Lime Sauce:
- Add ingredients for the dipping sauce to a high powered blender or food processor and blend until well combined.
- Season with salt and pepper to taste (just a little at a time), then blend again and taste. Add more salt and pepper, if necessary.