New twist on tacos!

Today, I came across a recipe on the Athenos Facebook Page for Chicken & Feta Salad Tacos! (Well, technically the recipe says "Tostadas," but tostadas always strike me as a lame version of a taco that's way too much of a hassle to eat.) It called for radishes and since I actually had some on hand (a rare occasion), I thought, "Heck yeah! Why not?"

I ended up not following the recipe 100% though (of course).



For the salad mix, I used green cabbage, radishes, red onion, about 1/3 cup chopped cilantro and Kraft Light Balsamic Vinaigrette salad dressing. Just toss everything together and set aside.

Cook the chicken breast in a pan, chop it up and assemble:



We built ours with soft white corn tortillas (which, I have to brag and note that I snagged them fresh from the Rancho Liborio bakery, complete with warm pillow-y goodness), avocado slices and feta cheese.

Awwww yeah.



Definitely a success! I loved the fresh taste of the cilantro, the crunch of the cabbage & radish and the creaminess from the feta and avocado. I'm also glad we went with the balsamic dressing instead of Italian; it seemed to brighten up the chicken quite a bit. Lots of distinct flavors that went well together!

I love experimenting with tacos at home and look forward to making these again (hmm, tomorrow perhaps?). Give 'em a try!

Taco-flavored kisses.

Threw together some pork tacos tonight. For coming up with the idea at the last minute, these turned out pretty damn tasty! (Quick to prepare, too.)



Diced pork with onions, zucchini, mushrooms and a splash of some Wild 'n' Mild sauce:



I found out about this stuff from Tina at Carrots 'N' Cake. She had some promo coupon code a while back and I was able to snag a couple of bottles for super cheap. It's the 'wild' blend, so it's definitely got some heat. I just added a tiny bit- probably not even a tablespoon for the whole pan- and it gave it just the right amount of kick.

Since we were going with a Mexican theme, I had Doug mix me up a Tequila Sunrise:



Made with some sugar-free orange drink mix. Gotta love that stuff when making calorie-conscious cocktails. Tasted great!

And finally, the finished product, served on grilled corn tortillas with diced tomatoes on top:



I ended up topping each one with a dab of light sour cream to ease the heat a bit. Tasty! Doug made his into burritos and added shredded cheese. Great dinner, but next time, we both agreed that some diced pineapple would be awwwwesome. Ah well. Next time!