Fingers, Toes, & Tacos

Looking for a gift for the little monster in your life this holiday season? Consider purchasing my children's books including Fingers, Toes, and Tacos on Amazon and selected book stores. Each book includes a delectable and easy recipe.

To make Alex’s soft tacos, here’s what you’ll need:

• 1 roasted chicken or 2-3 cups shredded chicken meat
• ½ bunch of fresh cilantro (If you don’t have fresh, substitute with 1 teaspoon of dried, ground coriander.)
• 1 teaspoon dried cumin seeds (You can use ground cumin if you have it instead.)
• 1 16-ounce container of salsa (Any kind that you have a taste for will work!)
• 1 Tablespoon olive oil
• 6 washed and destemmed Rainbow Swiss Chard or Swiss Chard (About 2 cups)
• 1 bag grated mild cheese like Monterey Jack or a Mexican cheese blend
• 8-12 tortillas (Rice tortillas can be used if you need gluten free.)

You’ll need a large cast iron skillet or oven-safe large ceramic or glass pan to heat up the tortillas and filling.

 

Add the oil to the bottom of the skillet. Add a tortilla folded in half and 2 tablespoons of the chicken mixture from the bowl, ¼ cup Swiss Chard, and ¼ cup grated cheese. Now add another tortilla folded in half and fill it up. You want to repeat this process of adding and filling tortillas until the pan is full of stuffed tacos.

 

Turn on the oven to 325 degrees. Put the tacos in the oven on the middle shelf. Bake for 15-25 minutes until the cheese has melted and the chard has wilted.

 

And coming Fall 2022, Whiskers, Wings and Whipping Cream. Bon appetite!