People talk. A lot. And when I say ‘talk’ I mean to say that everyone likes to talk about how they are going to do this and that and all the great things that they have planned ahead of them. More often than not most of these intentions don’t pan out or don’t even come close to fruition. That was me. For months and months and even more months I had been telling myself and everyone that I would get back to blogging. I would blame it on my job, that was sucking the life out of me or really I should have blamed it on sheer laziness. Now that I’m jobless I don’t have much of an excuse since being lazy isn’t really a legitimate reason.
Just don’t let me get lazy again when I find a new job.
So, the past year has been interesting. I was working as an assistant pastry chef and moved twice into new apartments. What a change it has been since moving out of my parents’ place. So much cleaning and so many responsibilities! Who knew that vacuuming and cleaning the bathroom should be done more than once a month…or more than once a week if you’re living with a messy guy.
Being responsible for groceries and cooking has really opened my eyes to how much food waste I produce. I seem to have a really hard time with buying just what I need and always end up with half empty containers of food and half rotten vegetables that I had planned to use for some new recipe or other. It also doesn’t help that I tend to only shop when I’m hungry. But it actually makes me feel terrible that I waste so much.
The recipe I have today is one of my ways to use up leftovers. Tacos, to me, are great because they can be super simple or as complicated as you want. You can use as little as 3 or 4 ingredients and end up with something that tastes delicious. Here, I wanted to use up some roasted chicken that we had for lunch a few days before as well as some vegetables I had lying around***. From the fridge I pulled out an avocado, some leftover red cabbage, cilantro, and vegan mayo. All that was left was to buy the tortillas and limes. Simple, and much better than wasting perfectly good food.
Now I just have to find a way to use up the tortillas and limes…
*** More often than not I use fake beef for the filling. Yves makes some really good meatless beef tenders that are delicious in tacos when shredded and pan fried.
Spiced Chicken Tacos with Creamy Lime Aioli (Can easily be veganized)
Makes enough for 2 people as a main
1 large roasted chicken breast
2 tsp vegetable oil
1/4 of a small head of red/purple cabbage, shredded
1 large avocado
8-10 small tortillas
powdered cayenne pepper
juice from 1/2 lime
1 lime sliced into quarters
For the aioli:
2/3 cup vegan mayo
juice from 1 lime
2 cloves garlic, minced
small handful of cilantro leaves, chopped roughly
First make the Aioli:
In a small bowl, stir the lime juice into the vegan mayo and add the minced garlic. Stir until smooth and then add the cilantro. Let it sit while you make the rest of the tacos so that the garlic has time to flavour the dressing.
To make the tacos, start by prepping the cabbage, avocado, and limes, and place them into serving dishes or spread out on a large serving tray. Shred the chicken breast by hand. Heat a nonstick pan on medium and coat with the vegetable oil. Add in the chicken shreds and sprinkle the cayenne pepper and paprika over, about 1/2 tsp of each or to taste. Stir fry until the chicken is crisp. Add the lime juice and salt to taste. Transfer to a serving dish.
Wipe the pan with a paper towel and turn the heat up to high. Add one tortilla to the pan at a time and toast on each side, about 20 seconds per side or until the tortilla starts to scorch.
Serve each taco with some extra cilantro on top as well as a squeeze of lime if desired.