This "recipe" is meant as a guide - to gently support you in your cooking journey. Students often think they need exact recipes, but you don't. You need to trust yourself and your taste. Despite how people rely on recipes, they are never truly exact... the amount, size, etc. always vary and THAT is part of the fun and joy of cooking. I am a believer in using what you have on hand, and not of shopping to create a recipe. I love to substitute - it can be freeing. Like people, it would be boring if it was always the same. I never give amounts of salt and pepper in my recipes, because I want you to develop your own taste. Season a bit at a time, keep tasting and keep seasoning, if needed. If you aren't familiar with the style of no-recipe cooking, feel free to reach out to me to see how I can support you in your endeavors. I will write the exact recipe below this if you feel you need it. If you are vegan, use your favorite meat substitute, and dairy-free sour cream and cheese.
Onion, red or yellow, finely chopped
Garlic, finely chopped
Ground Chicken, Turkey, Beef, Lamb, Tofu, or another meat substitute
Pre-cooked- finely chopped veggies (leftovers)
For the taco:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1 pound ground chicken
2 cups finely chopped pre-cooked veggies (I used kale, yellow and red pepper, zucchini), optional but adds to taste and health
Juice of 1 lime
8 - 4 inch soft corn or flour tortillas, gently heated over direct heat or wrapped in foil and placed in a preheated oven until warm, about 8 minutes
1/4 cup sour cream
1/4 cup grated cheese
1/4 cup guacamole
2 tablespoons pickled jalapenos
For the taco:
In a large saute pan, heat the oil over medium-high heat until rippling. Add onion, stir, season with salt; continue cooking 3-4 minutes or until onions are slightly softened, but lightly golden edges. Add garlic and spices and cook another minute. Add chicken, stirring to break up; season with salt and pepper and allow to cook, without stirring until it begins to brown; stir and continue to cook until cooked through, about 5 minutes. Add vegetables if using. Taste. Add salt, if needed, and lime juice. Remove from heat.
Place tortillas on a serving plate. Divide chicken among the tortillas. Top with sour cream, guacamole, cheese, and pickled jalapenos. Serve, maybe with a margarita.