Full disclaimer, Mexican and Italian foods are my absolute favorites. Like can’t-stop-eating-gorge-myself-until-I’m-uncomfortably-full favorites. I think it’s because both “genres” are best when they’re made with simple, fresh ingredients and they’re very customizable (who doesn’t like mushrooms or cucumbers? ME! That’s who).
Soft corn tortillas are delicious but after looking at the ingredients and seeing hydrogenated soybean oil in every single tortilla option in the grocery store, I walked out of the aisle thinking I wouldn’t be eating tacos for awhile. I stopped by the organic section to pick up eggs and a few other items when I saw organic corn tortillas from Sonoma! The ingredients are: water, stone ground organic masa flour, less than 2% of organic guar gum, and lime.
While guar gum is a little debatable itself, I was thrilled to have a tortilla option that didn’t contain soybean oil. The results were delicious!
So the tortillas didn’t go to waste, we had tacos again in the same week using some leftover pork and cabbage which was also amazing.
Here’s the first recipe we made:
- 1 chicken breast
- 1 small can sliced black olives
- Shredded romaine
- Shredded cheddar cheese
- Medium heat salsa (we love Emerad Valley)
- 1 lime
- Sour cream
- Corn tortillas
- 10 oz. cooked black beans
- Cumin, salt, pepper, smoked paprika, garlic powder, onion powder.
- Olive oil
- Heat 1 tablespoon of olive oil in a pan and begin sautéing chicken breast sliced into small cubes.
- Add cumin, paprika, garlic powder, and onion powder.
- When chicken is almost done, add beans with a small amount of juice if needed, and a handful of corn.
- Then you just put them all together! Heat up your tortillas on low heat in a flat pan. Place chicken in the center of each tortilla and pile your other ingredients on top. This is where cheese, olives, lettuce, salsa, sour cream, cilantro, and anything else you want goes in. Squeeze a lime over the whole thing and enjoy!