Welcome to my first post on Little White Apron! For my inaugural post I wanted to do something that my family loves and is super easy. A few weeks ago my oldest daughter was home from college and I made these chicken tacos. They were a huge hit! This recipe is a little spicy. If you have a tendermouth in your family (or are one yourself) you can back off on the jalapeño and just add a half instead of a whole or you can remove the pith and the seeds. I hope you enjoy it as much as we did! Enjoy!
I really don’t like using store bought taco seasoning mix. It’s full of salt and chemicals. So I make my own, using fresh and organic spices. Easier and cheaper in the long run too! What you see here is just a blend of cumin, coriander and chili powder. Easy-peasy!
I like to leave the seeds in the jalapeño, but you can certainly remove them if you want. To give the chicken a great smoky flavor I use a homemade New Mexico chili puree. You can get the recipe here. It’s really easy and adds a wonderful flavor to any mexican dish. I use it in lots of things! You can also freeze it in individual portions using an ice tray. That way you always have it on hand.