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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (Aug. 21, 2013)
Food Simply Mexican D eciding what to make for dinner is no longer a chore with these simple tips for family taco night. Start with tasty tortillas, hearty fillings and plenty of fresh toppings and you’ll have smiles all around. It’s easy to recreate the standard elements of Mexican- inspired cuisine in your own kitchen. Simply stock up on all the Mexican night essentials and bring this vibrant, bold fla- vor into your everyday meal repertoire. The best part – you’ll be applauded for bringing these delicious dishes to the table. Here are a few ways to amplify your family’s taco night Create a Flavorful Fiesta Traditional favorites like tacos, burritos, fajitas and salsas are born from crunchy, good for you, vegetables. For salsa and toppings, make sure you have plenty of juicy tomatoes, onions and cilantro. Lettuce also adds great crunch and color for taco and burrito fillings. Play off the textures with soft flour tortillas, which easily hold in all those delicious ingredients in a convenient, boat-shaped bowl without the mess. The Taco A Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce. Swap out for healthier ingredients It’s fun to create your own spin on your favorite Mexican dishes with healthy substitutions. Add ground turkey instead of beef into your enchiladas. Throw crab or grilled shrimp on top of nachos. Try beans instead of meat as a fla- vorful and fiber-packed protein replacement. As long as the ingredients are lean and fresh, you can’t go wrong. Roast Tomato and Chicken Taco Prep Time: 20 Minutes Start to Finish: 20 Minutes Makes: 4 servings (1 taco each) 1 tablespoon vegetable oil 1 pound boneless skinless chicken breasts, cut into thin strips 1 8 ounces roasted tomato sauce 4 soft flour tortillas 1/2 cup shredded lettuce 1/2 cup sour cream Diced tomatoes In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes or until lightly browned. Add cooking sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center. Meanwhile, heat tortillas as directed on package. Spoon chicken mixture into tortillas. Add toppings. For additional information, cooking ideas and recipes, visit OldElPaso.com, Facebook.com/oldelpaso and Pinter- est.com/oldelpaso. August 21, 2013 The Portland Skanner Page 9
