My husband makes the best tacos. He's not opposed to a little chopping and marinating, making sure every component is tasty to create an excellent total package.
Speaking of tacos, have you seen the new flat-bottomed, "stand n' stuff" taco shells? They're ingenius, and I can't believed no one came up with this sooner (no one's paying me to say that). But Mike would never use those for his tacos. He does them south-of-the-border style, by which I mean Mexico, not Taco Bell. When you get an authentic Mexican street vendor taco, it's on a soft tortilla.
There's no recipe for our favorite chicken tacos because Mike does them a little differently every time. The main components are as follows:
1) Marinated, grilled chicken breasts (thanks, George Foreman grill)
2) Beans - Black beans with seasoning, or pintos simmered with a chunk of cheese and mashed
3) Salsa - This could be homemade pico de gallo, jarred salsa, or just some chopped up tomato
4) Something leafy - This is often julienned spinach leaves, but most recently Mike did a great spicy cabbage, radish and jalepeno coleslaw (see recipe below)
5) Something creamy (optional) - Good choices are avocado, cheese and sour cream; one or two of these is especially nice if you aren't doing coleslaw
6) Lime wedges - Squeeze over everything
7) Tortillas - I like corn, Mike likes flour; any size is fine
Spicy Cabbage-Radish Coleslaw
This is a smallish batch to generously feed about 3 people eating tacos. Double to serve more.
1/4 head cabbage, thinly sliced
4 to 5 radishes, halved and thinly sliced
2 jalapenos, cored and thinly sliced lengthwise
1/4 cup chopped cilantro (packed)
2 tablespoons sour cream
1 1/2 tablespoons apple cider vinegar
Coarse salt and freshly ground black pepper to taste
Combine cabbage, radishes, jalapenos and cilantro in a plastic container with a lid or a large bowl. Add sour cream and vinegar, cover and shake vigorously to combine (or toss in bowl). Season to taste.