Some nights, I like to languish in my cooking efforts, putting hours into a meal. The weeknights, however? HELL NO. Like so many of you, I’m crazy busy. That doesn’t mean I don’t enjoy good meals Monday through Friday, though. I’ve been working on perfecting spreads that are easy and can be done in 30 minutes. This quick & easy weeknight Mexican dinner is one of my favorites. Taco Tuesday, anyone? I’ve broken down how to create the entire meal below.
Rotisserie chickens are my best friend during the week. They’re so versatile. All you’ll need to do to make tacos out of one is tear up the chicken into bite-sized chunks and chop up a few toppings. I like radishes, jalepenos, avocado, cilantro and lime juice, but you can do any toppings you like. I also add a spoon of the salsa recipe below.
Tortilla chips are so easy to make (and they’re healthier for you), but by all means, if you’re short on time, you can totally buy a bag at the store. To make them homemade, cut up corn tortillas into fours, lightly spray them with cooking spray and bake them at 375 degrees Fahrenheit for 10-15 minutes, until they’re lightly golden. Sprinkle them with salt when fresh from the oven.
This is what really ties the whole meal together. Roast the tomatoes while you’re baking the tortilla chips and blend the salsa together while keeping an eye on your corn (see below). Even better, blend this up the night before and you’ll save more time. Use it to dip the chips in and to top your tacos.
All you have to do is place fresh cobs of corn directly over a burner, charring it just a bit on each side. It takes about 5 minutes. Then add butter, a dusting of paprika and a sprinkle of cilantro.
Looking for more fast meals and dishes? Try these: