Last weekend I attended the very first “Taco Fest” in Reno. I found some amazing fish tacos that I really liked. The downside was that it was $3 per taco, and I’m talking traditional street taco size that is eaten in a few bites. So pretty much I was spending 75c-$1 per bite. Anyone who knows me will realize that is not my style. So of course I decided I need to try my hand at making my own street tacos. Now I will say that the meat will take some time to perfect, and I’ll likely utilize my Instant Pot as I did this time. That way I can have street tacos in December. Hah!
It’s not a secret that I have a picky household when it comes to some foods. I hate tomatoes. So do the girls. David loves tomatoes. My biggest issue with tomatoes is the slime around the seeds, and I will gag the instant one of those little things hits my tongue. To be fair I also gag over the strings on bananas. I have texture issues like that. My kids just don’t like it because of me being special. Naturally, this drives David insane. BUT…
We all liked the pico de gallo I made. Even my cheese and carb loving Sophia. The trick was to cut the tomato and onion up pretty small and I rinsed all the seeds from the tomatoes.
Pico de Gallo by Gingham Apron
1 medium onion, chopped finely
4-5 Roma tomatoes, deseeded and chopped finely
2 tsp garlic, minced
2-3 Tbsp cilantro, chopped
juice of 1-2 limes
1-2 tsp cumin
1/2 tsp black pepper
pinch of salt (optional)
Mix all ingredients and put in fridge to allow flavors to combine for a few hours, even better if this is made the night before.
David loves cumin, so I add 2 tsp and I don’t mind. I am, on the other hand, one of the people that cilantro tastes funny to so I don’t put as much in. Though in the pico it’s not as pronounced and I’ve not had any issues with my pico tasting like soap. I’ve scooped it up with many tortilla chips lately too.
I realize the post title is also about street tacos, and I swear I’m getting there… but the wonderful thing about making a big batch of pico de gallo is that I can use it to make quick guacamole. All I do is mash up a few avocados and spoon in some pico and a little of the lime juice from the bottom of the bowl, add a splash of olive oil, mix it all up and hope David doesn’t realize I’ve made guac right away.
And now… STREET TACOS!
You can barely see the chicken under all the toppings, but I swear to you there is shredded chicken under all that pico, guac, and cheese. I located the very petite street taco corn tortillas at Wal-Mart (I generally try not to shop there, but I needed coconut oil for soap and it’s WAY cheaper at the W) and grabbed them because for some reason I can’t always find them at other stores. If you can’t fine them that’s fine too.
For the shredded chicken I cheated a bit and just put a whole value pack worth of trimmed chicken into my Instant Pot with a can of enchilada sauce for 35 minutes on high (QR, quick release, for those curious). I made it rather neutral because I used the chicken in another meal later in the week, so I was killing two dinners with one cooking session. That’s always a win in my book.
Nola and Sophia both ate their first tacos, which I loaded up with pico and guac…. AND THEN ASKED FOR MORE! *files this away as 1000% win* I may or may not have told Sophia that if she plans on visiting her best friend in Mexico she better get used to such foods. I have no shame, I realize this, and I’ve come to terms with it. 😉
Now, you might have wondered what the other meal I got out of the chicken was, or you might not, but I’m going to tell you anyhow… Chicken Enchilada Bake
Oh look, it’s topped with pico and fresh avocado! Imagine that.
I kind of messed this one up, but it was still tasty. I’m going to smooth out the errors and post the actual recipe another time, but I still wanted to share the ways in which just a few items can turn into 3 meals (we had enchilada bake leftovers for dinner last night). 🙂
Now back to working on stuff for like 5 other posts I have cooked up .. so to speak.