Tuesday, May 1, 2012

Weeknight Mexican


Today was a tough day at work. When that happens, normal people usually order take-out for dinner, lounge on the couch with the remote in one hand and a glass of wine in the other.  Let's not get crazy,  I will always have a glass of wine in my hand at the end of a tough day, but I like to make dinner. Tonight, we celebrated Cinco De Mayo early, with weeknight Mexican.  I went to the Minneapolis farmer's market on Sunday and bought fresh cilantro and local fresh salsa, so tacos seemed like an easy choice tonight.  I looked at a couple of recipes online, but didn't find any I absolutely loved.  So I decided to do my own thing and create my own avocado relish for chicken tacos.  I shredded rotisserie chicken breast to keep it weeknight easy, and fancied it up by grilling the corn tortillas on the stove top.  By the end of the night, my wine glass was empty and my stomach was full with home cooked comfort.  I am ready to take on the rest of the week.

Easy Avocado Relish (makes 6 servings)

2 Haas avocados peeled and diced
1 1/2 cups frozen corn thawed
1/4 cup white onion diced
1 jalapeno small diced
1 roma tomato diced
1 bunch of fresh cilantro
1 Tbsp olive oil
Juice of 2 limes
salt and pepper

Mix all ingredients together and salt and pepper to taste.







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