Saturday, May 25, 2013

Taco-Flavored Kisses

Who really thinks about tacos on a daily basis? Not this kid.
I recently realized they're so underrated.

I recently made these double layer beef tacos and they were a huge hit with boyfriend. "Even better than Taco Bell!" And that's a HUGE compliment coming from that man.

Because I had so many extra tortillas, and basically 99% of the ingredients already on hand, I decided to try these more off the beaten path cobb salad tacos from Cooking Light.

I was pleasantly surprised.


  • 2 large eggs
  •  2 pieces of bacon
  • 2 tablespoons minced shallots
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Dijon mustard 
  • 2 cups shredded skinless, boneless rotisserie chicken breast - you can buy a rotisserie chicken for quickness, or you can cook up some leftover chicken breasts and shred them yourself
  • 2 tablespoons canola mayonnaise (such as Hellmann's) 
  • 2 tablespoons low-fat buttermilk
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 8 (6-inch) corn tortillas
  • 2 cups thinly sliced iceberg lettuce 
  • 1/2 cup diced tomato
  • 1/2 ripe peeled avocado, chopped 

Here's what you wanna do:

Hard boil the eggs: Place the eggs in a large saucepan and add enough water to cover eggs by about 1 inch. Bring just to a boil, then remove from heat and let stand 13 minutes. Drain the water, peel and chop the eggs.

Meanwhile: Cook the bacon. over medium heat until crisp. Remove from pan, reserving the drippings. Drain the crispy bacon in paper towels to get rid of some of the grease. Crumble the bacon and set aside.

Add shallots and garlic to the drippings in the pan. I use these frozen garlic squares from Trader Joes. They're fresher than canned minced garlic, and are less hassle than chopping up all that garlic. Cook garlic and shallots for 1 minute, stirring frequently. Remove from heat and add vinegar, oil, and mustard, stirring. Toss in chicken and stir to coat. Combine mayo, buttermilk, and cheese in a bowl and stir.

Heat the tortillas one at a time over the open flame of a stove. This heats up and adds a good amount of charredness to the tortillas. I was totally paranoid that the tortillas would catch on fire. Don't worry. They won't. They only need to heat for about 15 seconds.

Top each tortilla with chicken, lettuce, tomato, and chopped avocado. Divide egg and bacon among tacos and drizzle evenly with dressing.

This was such an easy creative take on the taco. It could also be put into a wrap for lunch, or just toss your leftover veggies and chicken into a tupperware for a cobb salad the next day.

No comments:

Post a Comment

Questions? Comments? Tequila?