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On a busy night, sometimes you just don’t have the bandwidth to cook an elaborate meal. But you still want something tasty. If your pantry is usually stocked with boxed taco kits for these nights, we won’t tell, but there’s a Pioneer Woman recipe that’s almost just as easy. And, dare we say, it’s even more delicious? Our favorite part of the meal is just how convenient it is, using rotisserie chicken as the main protein and jarred salsa to give each bite an immediate boost of flavor. It makes total sense that the genius behind The Pioneer Woman Cooks — Super Easy! cookbook would have a weeknight wonder like this crispy chicken taco recipe up her peasant blouse sleeves.
To start with, Drummond seasons her leftover chicken (we love using leftover Costco rotisserie chicken for this!) with some jarred salsa verde. She stuffs that into store-bought corn tortillas, folds them, and shallow-fries them in a skillet of hot oil until both sides are golden brown and crispy. If the only crispy tacos you’ve ever had are thanks to the shells that come in a boxed taco kit, then you’re in for a treat! The toasted corn flavor when you fry these yourself just can’t be beat, and it takes less than a minute per side to cook each one.
William Morrow Cookbook.
Another way that Drummond keeps this recipe easy is by limiting the ingredients called for. One of the ways she does this is by using the salsa verde in two different ways. Not only does she mix it with the leftover rotisserie chicken, but she also blends it with sour cream to make a dip to serve with the crispy tacos.
Once the tacos are all done cooking, she opens them up, sprinkling each one with Monterey Jack cheese (it’s a great melting cheese), shredded lettuce (you could also use cabbage coleslaw mix), and diced tomatoes. Dunk each one of The Pioneer Woman’s crispy chicken tacos in the creamy salsa verde dip, and you might end up leaving that boxed taco kit in your cupboard for good.
Before you go, check out Ina Garten’s easy weeknight dinner recipes below:
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