If you haven’t noticed, I have a tendency towards Mexican food and all things spicy (why do you think I’m having a wedding in Mexico?). I could eat tacos every day, and thanks to my constant travel to San Francisco, I usually eat them at least once a week. When I made it back to Chicago on Sunday evening, I had an itch to make cook, so I made my own variation of this taco recipe.
The recipe acted as a guide for me and I used similar spices along fresh lime juice to cover the chicken before baking. I also used the recipe to help me create my own slaw for topping; I improvised up using sour cream instead of mayonnaise and added a whole jalapeno for kick. (While delicious to me, it was also pretty spicy, so be warned!) For extra oomph, I added some black beans and fresh avocado to the tacos. That’s what I love about cooking–it’s not a science and you have free rein to be creative.