avocado · Chicken · comfort food · dinner · easy · gluten free · lunch · quick · snacks · Tacos

Chicken Tacos and Vacation

I’ve been a little frazzled lately. Things in my life have been hectic, so I haven’t been able to blog. I’m hoping in the coming weeks that will change. Part of the problem was that I went on a luxurious vacation in Arizona with one of my girlfriends. It was full of delicious food, yoga, massages, and champagne. And amazing cacti.


I know. Poor me. Seriously, though, things have been chaotic mostly. I finally have things slightly under control, and am feeling more balanced. For the last month I was staying with friends, and didn’t have control over a kitchen of my own. Therefore, blogging was difficult. I did cook one meal worthy of a blog post while I crashed with my amazing friend, Hollee. Tacos are one of my go-to easy meals. I routinely make veggie tacos, especially if I’m too lazy to defrost meat (always). It’s super easy to make, and it can feel sort of fancy if you do it right (I’ll teach you). I like to add a little side salad with my tacos, or some beans and rice, depending on what I have on hand.

BTW, I know that yoga pose in the photo above is technically incorrect. Fuck off. I felt amazing doing yoga at the Grand Canyon!

Chicken Tacos

1 pound chicken breast or thigh, sliced

1 bell pepper, sliced

1 onion, sliced

Mixed greens

Green onion, chopped

Radishes, sliced very thin

Olive oil


Soft corn tortillas (if you use flour tortillas, don’t ever speak to me again)



Sour cream

Taco spices: chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, salt, and pepper (I don’t have real measurements for this… it’s like 6 shakes of chili powder, then 3 shakes for all the others. Taste as you go! Omit red pepper flakes if you don’t like things spicy.)

Saute chicken in a large skillet over medium-high heat, with a little olive oil. Season while it’s cooking. Once the chicken looks about halfway cooked(you’ll still see some pink), add the peppers and onions, plus more seasoning. Continue cooking until the veggies soften, and the chicken is cooked through. Taste and adjust seasonings as needed. Trust me, you can’t fuck it up. You don’t need exact measurements. Also, I almost never have onion powder or garlic powder on hand, so I just leave ’em out. It’s still fucking delicious.

While the chicken is cooking, prepare the radishes. Toss them with some salt and lemon juice (from one wedge of lemon) in a small bowl. Set aside.

For the tortillas – heating them over an open flame on a gas stove top is the best case scenario. Hollee only had an electric stove, so I made do. It worked surprisingly well, actually! You want to char the tortillas just a little on each size (I do them on my gas stove over high heat and turn them with metal tongs after about 30 seconds on each side). Don’t microwave them, or I will punch you right in the face.

Fill tortillas with the chicken and veggies, then top with any variation of the following: mixed greens, green onion, radish slices, avocado, salsa, and sour cream. Some people like to add cheese, but I find it unnecessary. If you’re having rice and beans, I like to add a little of that to the tortillas, as well. My tacos are usually over-filled, but I give no fucks. It’s messy and delicious.

Stuff as many tacos into your face as physically possible.

Side note: Do not add cilantro to this. Cilantro is not food. It’s disgusting.



3 thoughts on “Chicken Tacos and Vacation

  1. Shut your face! Cilantro is life.

    Also, what jerk pointed out to you that your fantastic yoga pose by the GRAND CANYON is ‘technically’ incorrect?! I’d murder that snooty prick. Our ridiculous, ill-planned yoga was perfect. We saw the sunrise for fucks sake AND It was 7 degrees.


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