Apparently tacos are popular in our household. K gets them regularly at work (Taco Tuesdays are super cheap, he says), and he requests them regularly for dinner. Luckily, we have now locked down beef, chicken, and shrimp recipes for them. I find tacos to be almost a guilty pleasure even though they they do not have to be unhealthy for you. Growing up, we never ate them. Where I lived, there were not many places you could get tacos, and even then I did not go. (I have only been to a Taco Bell twice, and the first time I did not get anything because I had already eaten dinner and it seemed wrong to me to eat a second dinner–such a good daughter.) At school, tacos were always hard shells with grainy weird-tasting meat. I cannot remember the first good taco I ever had, but at some point it kicked in and I realized they could be more than bad junk food. My brother and sister-in-law lived with me briefly and they invited me to join in their taco feast. I did, and enjoyed them, but was stunned to realize how much salt was in the taco seasoning. (Even more surprised because my brother tends to be the health nut in the family.) After seeing that, I decided I could make my own kind without resorting to packages.
K and I began making tacos using store-bought tortillas, but now I can’t think of the last store one I’ve had. When making this iteration, I mixed chives and onion powder into my tortilla dough and they tasted awesome without extra sodium. K surprised me by asking for chicken breast tacos. Normally he is not a chicken breast man (that sounds too funny) but he thought it would be okay. He ended up pleasantly shocked at how tender and flavorful the meat turned out to be. You could also make this recipe with thigh meat, but it is not necessary. For the tortilla recipe, you can go check out my beef tacos.