Ok, can we first start by talking about mangos. I mean.. how the HELL are you supposed to cut those things? Does anyone else have these struggles or is it just me?? I bought two mangos at the supermarket, and both ended in a mish mash of mango goo, about three slices of mango that could ACTUALLY be used, mango juice everywhere and three cuts on my skin. Needless to say, my mango addiction is really selfish. Because I now know I will never be able to do this on my own. And I refuse to Google "How do I cut a mango" because I'm POSITIVE some super simple trick exists, and I've now wasted too much time trying to figure it out. So, if you'd like to be hired as my lifetime mango cutter, please inquire via comment below. I can't really pay you, but I have a sweet second bedroom you could live in, and I promise to throw away all the boxes so you can get to your bed. You can't have a closet, though. I'm currently using all of them.
So, I needed a major ego boost after trying to cut these mangos. And let me tell you – Cooking Light's May issue? Um, the best issue they've ever created. It's basically dedicated to all the foods I love – ahi tuna? CHECK! TACOS? CHECK! Deep Fried Chick Peas? HOW DID YOU KNOW COOKING LIGHT? How did you know…
We started on Saturday with one of their taco recipes, which I adapted slightly to be more realistic for those who spent a very quick morning helping Mr. Salty and Robin move into their new apartment. We have learned that no move-in is perfect, but it goes NEAR perfect when you have the organizational skills of Mr. Salty. Near perfect means that there is still a chance to accidentally drill through a waterpipe… :(
Then, Mr. Grumpy and I went for a hike at one of the Cleveland Metroparks, which is the home to Squire's Castle. Basically this super rich oil dude bought this castle in the middle of Mentor-ish that he used as a weekend getaway. It was pretty amazing.
And then Mr. Grumpy took me to the mall so I could buy a new purse since I'm officially a walking commuter and needed (YES I SAID NEEDED) a commuter bag. Now, I'm going to go on a slight tangent here, but look at how amazingly adorable my bag is:
I got it on SALE at Dillard's for just $33 (originally $69). It was Ah-mah-zing. Especially because my other option was a $200 Michael Kors bag… Now, I was really confused because I found this bag at the very end when I happened to walk around the corner to BFE purseland in Dillards – way around the corner, where I'm sure very few people get to. And we found the entire line of Kate Landry bags, which were probably the cutest, most reasonable bags in the store. Those babies need to be upfront and center. Dillard's, take note. I would have bought two if Mr. G hadn't been with me.
So, needless to say, by 5 p.m., Mr. G and I were super famished (especially because we did ALL of this with a terrible cold that just kept getting worse by the minute), so I got to cooking. These tacos are the perfect mix between a summer salad and a taco. It's all the things you love put into one. I'm officially a huge fan.
Here's what you'll need:
- 1 rotisserie chicken with the skin on it (Mr. G was SUPER mortified when I brought home an entire rotisserie chicken, but when he found out that it meant he could take chicken legs for lunch, he was at ease again)
- 2 large eggs
- 4 slices of bacon
- 1 shallot onion, cut into small pieces
- 2 garlic cloves, chopped into small pieces
- 2 tablespoons red wine vinegar
- 1 1/2 tbsp olive oil
- 1/4 tsp Dijon mustard (I did a heaping one)
- Ranch dressing for drizzling (about 2 tbsps)
- 1/4 cup blue cheese crumbles
- 6 flour tortillas
- Thinly sliced Boston lettuce
- 1/2 cup diced tomato (we cut up Roma tomatoes)
- 1/2 avocado, diced and peeled
First, you want to hard boil your eggs. If you've never done this before, it's really simple. Put your eggs in a pot, and fill it with water so that it covers the eggs about an inch above them. Then, put the pot on the stove and bring it just to a boil. Cover immediately, and turn off your stove. Let that sit for 13 minutes. Then, drain the water, and cool the eggs by placing them in ice water. They should be really easy to peel, but if they aren't – well, that's just life. That just means the eggs were super fresh when you boiled them. I crack the shell and then roll it gently to crack it all around. But everyone does this differently. You really can't mess it up. I mean, I've known people who have, but I'm sure they'd rather I not mention them by name here since it really is THAT easy (not like cutting a mango at all).
While your eggs are cookin', you can shread up your chicken. You're going to pull the white meat from the center (i.e., the breast) and just shread it with your fingers. You want about two cups of shredded chicken when you're done. If you're like my sister Erin and hate touching meat, you can just use two cans of shredded white meat chicken, but it won't be as tasty.
Then, go ahead and cut up all the rest of the ingredients that need to be cut up. Then, in a small bowl, combine the olive oil, red wine vinegar and the Dijon mustard.
Next, heat a pan over medium heat. Add the four slices of bacon, and cook until they are crisp. Remove the bacon, and DO NOT DRAIN YOUR PAN. Put the bacon on a plate covered with paper napkins. Let those sit so they can cool because you're going to want to crumble those up. Again, if you're a vegetarian or just don't like touching bacon you can get the veggie version of bacon bits in the freezer section – or the real bacon bits that you can find in the salad condiment aisle. Next, in the same pan using the drippings from the bacon, add the shallots and the garlic and cook for 1 minute. Then turn off your stove, and add in the red wine vinegar/mustard/olive oil mixture. Toss in your chicken to coat, and let that sit. Peel and cut up your hard boiled eggs, and crumble up your bacon.
Now comes the fun part. You're going to think I'm crazy, and I promise you this time I'm not joking. You're going to heat a small burner on your stove to medium. Place one tortilla DIRECTLY on the stove top, and count to 10 (a quick 10). Flip it over and count to 10 again. Do this for all your tortillas.
Next, you're ready to compile your tacos. Take your charred tortilla, add chicken, lettuce, tomato, crumbled-up bacon, blue cheese, ranch, avocado and your eggs. Drizzle some Ranch dressing over the top, and voila! Enjoy! These are so tasty, you won't even believe it. As Suzie Q says, they're so good your tongue will slap your brains out… or at least I think that's what she says…