After a sluggish start, summer is finally coming into full swing here. Yay!
Today we expect temperatures to reach triple digits for the first time this year. That's unusual because we always have a few of those hot days sprinkled throughout June, but not this year... the veggie garden missed that jump start and the tomatoes and squash are slow to develop because of the cooler weather.
Does your appetite change with the seasons? Our appetites sure do. As the temperature rises we prefer (actually crave) lighter foods and meals that are fast and easy to prepare, like these shredded chicken tacos.
How I wish those tomatoes were freshly plucked from our garden, not quite yet ~
This time I used boneless, skinless chicken breasts which I had cooked early in the day, then refrigerated until taco time. (You can shred the chicken right after cooking or shred just before reheating when you're ready to assemble the tacos.) Incidentally, this is a wonderful way to use leftover chicken, or a store-bought rotisserie chicken.
When reheating the leftover chicken for the tacos I like to add additional flavor, so I saute some slivered/sliced onion (as little or as much as you like), in a little oil until translucent, then add the shredded chicken along with a bit of oregano and a couple of tablespoons of chicken broth then toss to heat, then season to taste with salt and freshly ground black pepper.
This time I used white corn tortillas, but yellow corn, flour, or your favorite variety of wraps are delicious too. Fill them up with the warmed chicken & onion, a little shredded cheese, shredded or leaf lettuce, and salsa (fresh or from the jar). I adore cilantro so I always add extra, a sprinkle of fresh oregano, and a squeeze of lime.
Of course you can add a dollop of sour cream (or plain yogurt), sliced green onions, diced avocado, or any of your favorite taco additions.
Simple and delicious on a hot day!
Thank you for stopping by friends~ I hope you're having a wonderful day.