Sunday, July 15, 2012

Rosie Makes Chicken Tacos For Her Little Hawthorne Boys.

 Beau was too cute
and wanted me to shoot his picture.

As a mealtime approaches,
my little Hawthornes get restless.
I need something easy and quick
to put on the table,
else they tend to get all whiny
and I don't care for whiny Hawthornes.

 I found a package of three boneless chicken breasts
which I'd bought for $2.82.

I'm going with chicken tacos.

 After slicing the bosoms into strips,
I let them take a buttermilk bath
while I prepared the rest of the ingredients.

 My toppings:
Monterey Jack cheese
red onion
red and green pepper

 I fried my tortillas,
both corn and flour,
in 350 degree peanut oil until golden.

Drain on paper towels.

 Ingredients for my coating:
1 big cup Panko
1 tsp cumin
1 tsp fajita seasoning
1 tsp hot red pepper flakes

Mix  thoroughly.
 I dredged the strips in the panko mix
 and fried in the peanut oil
About two minutes each side.
Drain on paper towels.

 I stuffed the tacos with the chicken strips
and sprinkled on the cheese, onion, pepper, jalapeno, and lettuce.

And here's the secret ingredient
that pulls it all together and makes this all perfect:
lime zest.
Zest away!
And give it some plops of sour cream.

 Very tender chicken with nice crunchy coating.
Lots of bright flavors.
The boys ate everything.
No leftovers.


Marilyn said...

I like your taco fryer.

Rosie Hawthorne said...

I like it too. It's made for deep-frying though. I have to take the tortilla and flip it around to do both sides.