Taco Tuesday is basically like, basic breathing. Families everywhere are looking forward to Tuesday BECAUSE of Tacos. 😝
Growing up, Tacos entered my life somewhere in my teens. That traditional yellow box and crunchy shells were quite the big deal when Mom decided to add this meal to her menu. They were simple, yet delicious, with diced tomatoes, diced onions, shredded lettuce, shredded cheese, black olives, sour cream, ground beef and those crunchy shells. Truth be told, I am a simple girl with picky tastes. I can cook something once for kicks, a second time to master it and by try #3, my taste buds are all laid out in the sun, giving me the stink eye, having begged relentlessly for CHANGE!! (They have issues, we are working on it.) ((They love variety, don’t judge)) 😜
I think the first time I broke out tacos on my little family, was back in 2009-ish. They were a hit and have remained a menu staple since. Granted, they change from one time to the next, but they are always devoured with relish (not pickle relish, that would be gross 😝).
We are doing a lowish carb menu for a few weeks, because it’s fun to change things up from time to time and step outside the norm. Right?! Right. One huge reason I enjoy tacos, is that you can create them however your tastebuds or dietary needs require, and you are still going to have a very happy tummy. Not to mention, you can feed a flock o younguns, no matter the ages, with tacos – with minimal ingredients and minimal funding. Tacos AND tummy are wallet friendly!
This ingredient list is merely a guide to jumpstart your imagination. Shell them, wrap them, bowl them, minus what you don’t like and add in what you do, the sky is the limit and there is literally no wrong way. Unless you DON’T make them, and that’s just so many shades of wrong and you are inviting people to retaliate…. If the family rises up against you, you are on your own, sista, full bellies make happy people and happy people require tacos. 😉
This recipe feeds 5 of us with a bit leftover for at least 2 people to eat for lunch the next day… Or 1 very starving preteen who swears he hasn’t been properly full since he was in the womb. 😝
Bowls and spoons
Knife and cuttingboard
1 large or 2 small chicken Breast, or 1 lb ground turkey, or ground chicken or ground beef or roast beef. Or no meat if you so choose.
2 cups cooked black beans or refried beans or 1 cup of each
2 oz shredded cheese
1 avocado mashed
1 cup cooked rice or quinoa or omit entirely
1 small onion diced
3 Roma Tomatoes diced
1/2 a bunch of cinaltro chopped
1/2 to 3/4 of a head of lettuce shredded
3 tbsp sour cream per person you are
2 jalapenos finely chopped
2 tbsp per person mexican melt cheese
Taco seasoning (packet or make your own)
Salt to taste
Juice of one lemon
Lemon vitality essential oil
Lime vitality essential oil
If you cook everything from scratch, and shred and chop like a ninja, do so, if you are a pre chopped, bags and pouches kind of chef, then do that. I do everything from scratch because a. It’s cheaper, b. There is something about slicing and dicing that brings me pleasure, 😂 and c. I have a mind numbing fear of a finger being in a random can or a mouse head…. Because, well, the internet. 😱
- Add them lemon essential oil to anything diced.
- Add the lime essential oil to the sour cream
- Add the lemon JUICE to the tomatoes.
- (I dice and mash my avacodo and add salt, half the lemon juice, and lime essential oil)
- (I dice the tomatoes, onion and chop the cilantro, mix together, add the other half of the lemon, a dash of salt and a drop of lemon essential oil)
- Now you just simply layer the ingredients into bowls. I start with rice, then meat, then beans, a layer of guacamole, then lettuce, and finish off with the pico di gao (🍅 onion and cilantro mixture), cheese, sour cream. A drizzle of that melty cheese and jalapeno as an accent.
- You can serve this in shells, with chips, in a wrap or a bowl with a fork. Its up to you.