Taco time…

Taco night, once again.  It never fails to excite the household.  For the time being it is happily in heavy rotation.

  • Chicken thighs
  • Olive oil
  • Lime juice
  • Sour cream
  • Red onion
  • Cilantro
  • Fresh corn tortillas

Grill pans come in handy when it is raining cats and dogs.  They do have a tendency to make the kitchen a bit smokey.  I’ll take that over the alternative – nipping in and out of the freezing cold and sopping wet backyard to grill a few chicken thighs for Saturday night.

While the grill pan heats up the chicken is seasoned and marinated in the olive oil and lime zest. They are then marked on the grill and finished in the oven.  The tortillas are quickly heated one by one in the cast iron pan.  The toppings are distributed in small bowls for easy grazing.

There are rarely leftovers.




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