Well, here it is—Taco Tuesday!
I don’t know if Taco Tuesday is a thing other places across the country, but here in SoCal it’s pretty popular. So, instead of heading out to the local taco place, I thought I would just create some at home.
So glad I did.
Chicken tacos will be on our menu. This recipe for the marinade is so good. Just the right of acid and salt. Add heat, and you have something really great tasting. The original recipe called for fresh lemon juice, but I used the “from concentrate” I had in the fridge. It turned out fine, plus made it effortlessness to prepare.
You don’t wait until Tuesday to try it. Any day could use a little extra yumminess. And don’t forget to invite your friends. They’ll thank you.
P.S. If you have the time, you might want to cook up some Mexican Rice and Flour Tortillas to go with it. Just follow the links. Enjoy!
Mexican Chicken
Ingredients
¾ cup lemon juice, I used a combination of lemon and lime
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoons dried oregano
2 pounds chicken, I used boneless, skinless chicken breast
Instructions
- Mix juice, oil, salt, pepper, and oregano into a large zipper bag.
- Add chicken and marinate for thirty minutes or longer.
- Grill chicken until done, 165 degrees on instant-read thermometer.
- Enjoy!
I’m trying to eliminate negativity from my life. Therefore, Mondays are now “Taco Tuesday Eve” until further notice.