Tasty Tight Tacos (or, “No Cabbage Water Tonight”)

In my pantry today:

  • 6 prepackaged taco shells
  • 1 can chicken breast
  • 1/2 c corn (frozen)
  • 6-8 cherry tomatoes, quartered
  • 2 tsp olive oil
  • 1 small red onion
  • 3 cloves garlic
  • 1/2 tbsp cream cheese
  • 1/4 c unsweetened almond milk
  • 1 tbsp fiesta chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp turmeric
  • 1/2 – 1 c shredded cheese
  • sour cream as garnish

So some delicious Asian slaw has been sitting in the fridge getting slaw-ier… the wontons it was made to go with ended up as another unwritten shame upon my house… and slaw (or worse, broth with slaw — very Charlie and the Chocolate Factory’s cabbage-water-feeling despite the slaw really having more personality and ingredients than simply cabbage.) just wasn’t gonna cut it. We may have entered the careful time of waiting another two weeks before more SNAP dollars appear, and though cabbage water is a possibility that I am not unwilling to entertain I wanted something hot. We had shells left from one of the two buy-one-get-one hard/soft taco kits recently picked up and I was certain I could fill them. There would be no slaw-broth tonight.

Mince your garlic and slice your onion thinly. Put it in the olive oil heating to M. Drain and rinse the canned chicken well; after onions are translucent add it to the pot with seasonings. Add almond milk and break the chicken chunks up with your spatula as everything gets mixed. Once it’s hot on M, reduce heat to ML and mix in cream cheese, tomatoes and corn.

Serve the hot mess in taco shells with cheese and sour cream. 4 spoons!

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