Let’s go ahead and file this under recipes I found online that I adapted so dramatically they look nothing like the original, which is a delicious looking Asian inspired number including fish sauce and black pepper. Hooray for using what I happen to have in my kitchen! (Plus some veggies I made a special trip to the store for). What I really love about this is that it’s easy to whip together if you have anyone with dietary needs coming over. Yes, that means this recipe is both gluten and lactose free.
Also, this is an excellent weeknight meal. Seriously. I think it took me about 30 minutes to throw together.
First, the trick to this is the spice blend. I just started mixing spices from my cabinet until I was satisfied, but this is what I came up with:
- 1 part garlic powder
- 1 part black pepper
- 2 parts Emeril’s Essence (yep.)
- 2 parts sea salt
- 2 parts ancho chile pepper powder
- 2 parts McCormack’s Monterey Chicken Seasoning.
Mix those together and set it aside. It should smell slightly salty and spicy.
Okay, on to the good stuff.
Here’s what you’ll need:
- 4 small chicken breasts, (or about 1 pounds worth)
- 3 stalks of celery
- 1 red onion
- 1 can of corn
- Spice Mixture
- Olive Oil
- 1 head of lettuce
- (optional) fat free shredded chedder cheese.
- (optional) your hot sauce of choice (I use Tabasco’s Chipotle Sauce)
Okay here we go.
- Place a large skillet on medium heat and add a little olive oil. Rub the spice mixture onto the chicken breasts and place them into the skillet once it gets hot.
- While those cook up, chop the celery and red onion. I used my chopper, which turned them into wonderful tiny pieces, but it doesn’t have to be a super fine chop if you don’t want. Add a pinch of the seasoning to the veggies.
- Check on the chicken. If one side of is nice and carmelized (the spices will turn to a dark brown/black color-don’t worry! They’re not burnt). Flip the chicken breasts and let them continue to cook.
- Once the chicken is cooked through, cut it into miniature bite size pieces. Don’t worry if there is still a little pink, you’ll be throwing it all back in the skillet soon.
- Open and drain the corn, then throw that in the skillet. Add the other veggies. Season to taste.
- Add the chicken and another Tbsp of olive oil. Stir it all together until the onions start to cook down a bit.
- Pull the lettuce leaves apart gently. It may take a few tries, but they should end up looking like little taco shells.
- Take the chicken and veggie mixture off the heat and fill the lettuce cups to your hearts content!
- Add cheese and/or hot sauce to taste.
Excuse me, I have to go make this again. Like, now.