Thursday, October 14, 2010

Adobo Chicken Tacos

With so many Latin-Asian fusion eateries popping up (think Kogi Korean Tacos and the recently-opened Zengo restaurant at Santa Monica Place), it's no wonder my mind drifted to tacos after figuring out what to do with the leftovers from my shredded chicken adobo

Maybe I just have a special place in my heart for tacos, maybe I just really love the caramelized onions in this chicken. Whatever it is, this dish melts my heart.

Adobo Chicken Tacos

Serves 2 (6 tacos)

INGREDIENTS:

12 small corn tortillas
1 cup shredded cheese (I used cheddar)
1/2 cup sour cream
1 handful of cilantro, chopped
1 avocado, sliced (optional)

DIRECTIONS:

Place three sets of two tortillas each of a microwave-safe plate. Sprinkle each tortilla set with cheese and heat in the microwave for 50 seconds, or until cheese is melted. Top each tortilla with 1/4 cup (or more) chicken, a dollop of sour cream, sliced avocado (if desired) and top with cilantro. 

Serve and enjoy. 

2 comments:

Trent and Kim said...

I went to Kogi when we were in CA and I was obsessed. So good! I will definitely try this recipe. I haven't told you yet, but I love your cooking blog and you!

Catherine said...

I love YOU!!! I keep thinking about how fun it was to see you. Wish we could do it more often. Kisses!