WTE Wednesday – Rotisserie Tacos & Tomato Salad

WTE Wednesday – Rotisserie Tacos & Tomato Salad

This week’s installment of What To Eat Wednesday is a quick & easy meal that both kids & adults will enjoy. My girls can be pretty picky eaters, so it’s refreshing when we find something we all enjoy eating together.  Because this is a “taco” recipe, each person in your family can customize their meal by adding toppings that they like, thus it can be modified as you prefer.

I am a big fan of “semi-homemade” meals. In this instance, I am using a store bought cooked rotisserie chicken. I could probably write a cookbook on rotisserie chicken meals, because it is something I know my kids will eat! This also cuts down on preparation & cook time because there is nothing that actually needs to “fully cook”. I also guesstimate a lot of my ingredients to taste.

Rotisserie Tacos:

(1) or (2) rotissserie chickens; depends on the size of your family and how much meat you like in each taco

Corn Tortillas (my kids prefer the white corn)

Shredded Mild Cheddar Cheese

Cilantro

Avocado – 2 or 3 slices per taco

Butter

  • Preheat the oven to 400 degrees
  • Pull the chicken off the bone (eeeww!!) and set aside in a bowl
  • Lightly butter the tortilla
  • Add chicken, cheese & cilantro to the tortilla
  • Cook for 4-5 minutes, long enough for cheese to melt & tortilla to get slightly crispy (If you overcook the tortilla, it will crack when you try to close it)
  • Top with avoacado, a pinch of salt & pepper and serve with Tomato Corn Salad below
    • You can add lettuce, tomato, red onion, salsa, etc, to your liking!

Tomato, Corn & Avocado Salad

Heirloom tomatoes are my absolute favorite! They are so full of flavor and I love the different colors, shapes & sizes. They make not only a delicious salad, but a pretty colorful one as well.

5-6 Heirloom tomatoes, sliced & diced

1 ear of corn, cooked & sliced off the cob

Diced red onion

Avocado, sliced

Olive oil

Cilantro (some people don’t like this & honestly the heirlooms are so flavorful it’s just as good without!)

Salt & pepper

  • Combine sliced & diced tomatoes with corn in a large bowl with a lid
  • Drizzle olive oil over bowl, enough to cover the vegetables, but not so that they are dripping in liquid
  • Finely slice the cilantro and red onion & add to the bowl
  • Place lid on bowl and give it a shake; I prefer to mix this way versus with a spoon
  • Top with sliced avocado
  • Add salt & pepper to taste

I hope you and your family enjoy this dinner. Feel free to send me any of your suggested additions that may make it better!

-Johanna

P.S. This meal pairs perfectly with a Corona!

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