THE CORVALLIS CARROT
What you'll be getting:
Pulled Chicken Tacos
150 g pulled chicken thighs (cooked in tomatoes, chili powder, garlic, cumin, salt, pepper, and cayenne. This is a mild mixture)
100 g onions and peppers, pre-oiled
10 g shredded cheese
2 T sour cream
2 corn/flour tortillas (made by Tortilla Factory)
1/4 c shredded lettuce
1/8 c green sauce (tomatillos, onions, lime juice, cilantro, Anaheim peppers, serrano peppers, salt)
Equipment needed: non-stick saute pan
Warm up a pan on medium heat. When it is warm, add the onions and peppers. My daughter won't normally touch cooked peppers or onions (raw or cooked), but when I cook these tacos she doesn't mind them. You can always opt out of mixing the onions and peppers with the chicken if you think that your child will not eat them. But they might never know. ;) And personally, one taco is enough for me, but my husband will eat 2, sometimes 3, so I thought it would be a safer bet to do 2 tacos for a serving instead of just one.
Add onions and peppers to the warm pan, cook on medium heat for 5 minutes.
When the timer goes off, add the chicken and set another timer for 5 minutes, lower the heat to a med-low temperature (I cooked on #3) While your chicken mixture is cooking, lay out the tortillas on a cutting board, or clean counter, and add sour cream. I prefer adding the sour cream under everything, because then you get a more even distribution.
While your onions and peppers are cooking you can pop the tortillas in the microwave to warm up. This will soften them a little, it is optional, you don't have to warm them, I just prefer them a little warm.
When the second timer goes off, the tacos are ready to assemble. The chicken mixture will not have much moisture left in it.
Add the chicken first onto the tortilla.
Next cut your avocado and scrape onto the chicken.
Next, add some lettuce.
Finally, top off with a little cheese and green sauce and you're finished. From start to finish, this dinner takes 10 minutes. Enjoy.