I love weeks like this where I go through and insta a ton of old recipes because it reminds me of how much good food is on the interwebz – not just my site! Follow along for the next few days if you haven’t been already – there is more to come!…
Fun food alert!
This is such weekend food I just can’t even take it.
I love a taco, I just can’t deal. I especially love non-Mexican-flavored tacos, isn’t that strange? There’s a Mexican food truck in town that sells a Korean-style pork belly taco and I almost die of happiness every time I eat one, not even joking. It’s SO good. I don’t mind “regular” tacos, obviously, because I’m not a communist, but I prefer my Mexican food to be in some kind of bowl form, like the rice bowls I make at least once a week without fail.
So I made this taco! Which has nice classic chicken club ingredients + avocado + a chipotle sauce, which never hurt anything, I’ll tell you that much right now. You don’t wanna miss this.
Wouldn’t it have been so great if I had thought of this before Cinco De Mayo? Like, if I could use my brain to make things on this blog relevant, current, and topical?
But, no, this came to me a week after the fact. Sorry about that. We are eating slightly fewer carbs recently, not really for any particular purpose but more so because it’s the time of the year where produce is getting GREAT so we are eating a lot more fruits and veggies in general. I love meat, and we can’t have 4 veggies, meat, and a carb at every meal just due to the dishes never getting done, so carbs have been falling by the wayside on some meals. I know that other people prefer to eat low carb lots of the time, so this is a perfect meal for anyone trying to do that OR just wanting to enjoy spring lettuces to their fullest.
The beef is similar to my no-packet beef tacos without the addition of extra liquid before the beef goes on the salad. The dressing is creamy the ingredients are crunchy, there is cheese….it’s basically perfect.
Ok so this was clearly Jay’s idea.
Anyone who knows 1. us, 2. Jay, and 3. Jay’s food history knows that he a. grew up husky (ha) and b. loves barbecue sauce. Like, loves it. I like it fine, but I always go for a mustardy or vinegary sauce. Jay, on the other hand, likes the ketchup/molasses-based stuff, preferably out of a jar.
Ew. To me, it’s way too sweet, and after a bite or two of anything with that kind of sauce on it I’m all…..WHERE IS ANY OTHER KIND OF FOOD GOOD LORD UGH. It’s really one of the few foods that I just can’t get into in large quantities.
But! There are other ways. Ways to make a red sauce that’s sweet but also tangy and smoky, super quick without simmering it all day OR buying a jar of something. And then you put it on tacos with crunchy vinegar slaw which TOTALLY makes up for the ketchup brown sugar base, and you have a taco.
A great taco.