How to Turn a Simple Roast Chicken into Tasty Tacos
Is it just me or did September fly by?? I have had so many requests for fast and easy dinners these last few weeks! It can be universally agreed that ‘back to school’ equals super hectic. We survived the BTS nights and the endless papers to be signed, phew ~ Things have thankfully fallen into a routine – school days, sports and activities, homework, and dinner somewhere in between. Our girls are practicing with tennis and dance teams and we rarely sit down for dinner during the week. Meals that can be heated and re-heated are key. Whole roast chickens save the day by offering a healthy main ingredient, already cooked, ready to be seasoned and eaten. In the last few weeks roast chicken taco nights have been a very popular and reheat-able dinner. The meal I’m about to share with you takes 10 minutes to prepare from start to finish – no lie. Let’s get down to business and learn How to Turn a Simple Roast Chicken into Tasty Tacos!
First step is to grab that roast chicken!
Around here you can find whole, pre-cooked/roast chicken at most grocery stores. Safeway is where I do the majority of our shopping for the week and they now carry Organic roast chickens as well.
Costco has the best value and is it just me or are the chickens from there bigger like everything else at Costco? Whole foods of course has good organic chicken but the price reflects that – almost twice as expensive as Costcos hens. Wherever you get your roast chicken, give it a little hug and kiss and say thank you – that chick saved you a bunch of dishes and a whole lot of time.
The dinner prep for Turning Simple Roast Chicken into Tasty Tacos is simple, simple, simple. Cut up the chicken and shred it with two forks. Add your families favorite pre-made salsa. The amounts and measurements are going to be arbitrary in this recipe. Make it to your preference – do you like it juicier? If so add more salsa. Not a saucy fan? Use less. I add extra cumin, garlic, and salt. Green chilies and chipotle peppers are welcome here if you have them handy.
There are two dinners where I don’t mind opening a few cans. Taco night is one of them. The other is chili night which I’ll have to blog about soon. Food extremists all around the world are “tsk-tsk’ing” me right now. There are worse things we can do to ourselves than open a few cans…am I right??? We’re talking about canned Vegetables people! Ve-ge-tables! Relax, it is Fine. Take a breath and be thankful that there is a veggie-ful, plus, full of protein, and easy, tasty goodness meal on the table! If you want to feel healthy about it there are organic and non-GMO options out there – get those and pat yourself on the back.
Moving on…pick up your organic, non-GMO cleverly labelled corn, black beans, green chili/ red chipotle peppers. Grab a bag of your favorite shredded light cheeses. Pop open a bag pre-washed, pre-cut lettuce. Warm up some corn or whole wheat tortillas.
Did I mention that this meal is easy to reheat for round two of kids, teens, and partners showing up for a bite? Tuck everything away in tupperware or cover your bowls with wrap until the next hungry soul rolls in.
- Whole roast chicken
- Whole wheat or corn tortillas
- Light shredded Mexican cheeses
- Can of organic black beans, drained and rinsed
- Can of non-GMO, organic corn, drained
- Organic lettuce cut into shreds
- Jar of salsa (your choice)
- salt and pepper to taste
- Cut the meat from the whole roast chicken
- Shred it with two forks
- Add salsa to your liking
- Season with cumin salt and pepper
- Put add-ons (beans, corn, lettuce, cheeses) into small bowls
- Heat tortillas
- Serve buffet style
- Customize tacos as you please
Will you be shredding up a roast chicken for easy taco night? What other meals do You make with roast chickens? Share in the Comments and we can all benefit. Thanks OvenHuggers! 💗