Tacos are a wonderful thing. There’s a Bubba Gump world of tacos out there – any and all kinds made in every possibly way: shrimp tacos, beef tacos, chicken tacos, fish tacos, steak tacos, grilled, broiled, deep fried, on a flour tortilla, on a corn tortilla… There are the tiny street tacos that are packed with delicious meats and basically nothing else. Then there are fancy tacos that go all out and get really creative with their ingredients like beet pickled cabbage, herring, mangoes, and all kinds of other weird shit that if assembled properly can actually taste quite good. Then there are the ‘Happy Medium’ tacos that aren’t anything special but delicious nonetheless. These are the tacos that are most commonly served in restaurants and these are the tacos that are the easiest to replicate at home.
While I enjoy an overall atmosphere of a restaurant whilst eavesdropping on the cheesy banter of first Tinder dates next to me at the bar, there are only so many times I’m willing to pay 5 dollars a taco.
I happen to have perfect ambiance at home. Between large areas to move around in and the nifty little neon lights installed in every corner, it’s quite a fun place to be. Not to mention, I have an entire bookshelf that’s bursting with wine and liquor so there’s no deficit of liquid fun either. As far as someone keeping me company goes, I always have either crazy roommates or Gavin McInnes’ podcasts for that. Every now and again I’ll have company over but a lot of times it’s just us.
This particular time I decided to combine these two worlds into one. I purchased the necessary and very cheap might I add ingredients for the taco making, cracked open a bottle of Zin and went to town. Tacos galore up in this house!
So here’s all you need to know about making good tacos. You slice the chicken breast into thin strips and season it with salt, black and cayenne pepper. You pan sear those strips on both sides (not too much, because you don’t want it dry; you want it juicy), and while you’re doing that, you chop up the veggies to make pico de gallo. All you need for that are tomatoes, onion, cilantro and a little bit of lime juice. If you’re feeling extra frisky you can even add a bit of jalapeno and cucumbers in there. The key to a good pico is fresh ingredients, proportion and making sure that it’s diced finely rather than in big chunks. That’s it! Once the chicken is done, you cube it into little pieces and you can start building your taco. I personally prefer flour tortillas and I like them nice and toasted, but to each their own. Also the cucumbers in the featured image are cut way too big; don’t do that. Other than that, I’ve pretty much just led your world to a door of awesomeness. You’re welcome and enjoy.