“I’m trying to eliminate negativity from my life. Therefore, Mondays are now “Taco Tuesday Eve” until further notice.” -Unknown
My husband and I share a love of tacos and we have started searching out the best tacos in every town we visit as we travel. In fact, this passion started in St. Augustine, Florida where we discovered Osprey Tacos. We loved their tacos so much, we ate there three times in two days! If you find yourself in St. Augustine, be sure to find them! You won’t be disappointed.
Our passion for good tacos has also extended to making our own at home and this recipe is one that we’ve enjoyed many times. It is such an easy and delicious recipe that when my husband and I start planning a camping trip or plan a trip that involves a spot to cook our own meals, like an Airbnb or other rental property, this recipe is sure to be on the menu.
If you are a fellow taco fan, this is a great recipe to try.
This tomato salsa is one that my husband and I love for its simplicity and flavor, especially in the summer months when fresh tomatoes are at their peak.
What you’ll need:
Sweet cherry tomatoes, cut into bite-size pieces
Diced red onion
Cilantro to taste
Salt & pepper to taste (salt brings out the tomato juices so I use it sparingly)
Half of a squeezed lime
A drizzle of olive oil
Combine all of these ingredients and serve. This salsa is best at room temperature and freshly made. This salsa doesn’t save well in terms of leftovers. To make sure this salsa is at its best, I make small batches and I put it together just before we start to cook to allow the flavors to come together.
Marinate 2-3 chicken breasts in a zip-top bag. I usually marinate between 30 minutes and one hour. The longer you marinate, the more spicy the chicken will be. To ensure even cooking, if you have marinated your chicken in the refrigerator, bring the chicken to room temperature before cooking.
In the zip-top bag, add:
2 Tablespoons of olive oil
1 teaspoon Chipotle Chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon fresh lime juice
Mix the spices, oil, and lime juice, and add the chicken. Massage the chicken with the marinade until it is completely covered.
Preheat your grill to medium heat.
Grill the chicken 5-7 minutes per side, or until cooked through. An inserted cooking thermometer should read 165 degrees.
Remove the chicken and allow to rest for 5 minutes.
Heat a large skillet and a tablespoon of olive oil over medium heat. I prefer to use my cast iron for this recipe because the chicken cooks more evenly and gets a char similar to the grill. Add the chicken to the preheated pan and allow to cook for 5-7 minutes on each side or until an inserted cooking thermometer reads 165 degrees. Remove the chicken from the pan and allow it to rest for 5 minutes.
Regardless of your cooking method, once the chicken has rested, slice or cut it into bite-size pieces for your taco. I serve my tacos on a warmed tortilla with tomato salsa, cheese, and sour cream but the chicken is a terrific base for any of your favorite taco toppings. It would also be terrific in a taco salad.
Try these tacos at home or take them along on your next camping trip.
I hope you enjoy them!