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

lettuce

jalapeno

 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.