Quick Bite: Tacos

Monday again. End of the month. I'm back from Sacramento (more on that later) and I need a quick, delicious dinner. For this off-the-top-of-my-head recipe, you'll find all you need at Trader Joe's. No, they don't pay me to advertise, but if you've ever eaten their Truly Handmade Flour Tortillas (which kind of taste like Northern New Mexican sopapillas--amazing), then you know that perfectly round machine-made tortillas just don't compare. This recipe serves 3-4.

You'll need:

1 lb skinless, boneless organic free range chicken breast

14 oz. can of diced tomatoes

1 Trader Joe's guacamole kit (contains 2 avocados, 2 limes, 1 shallot, 2 cloves of garlic, 1 jalapeño, 1 roma tomato)

1 cup of shredded organic romaine lettuce

1 pack of Trader Joe's Truly Handmade Tortillas

1-2 tsp cumin

1 tsp adobo seasoning

sour cream

1-1 1/2 cups of grated sharp cheddar cheese

salt and pepper to taste

Boil 4 quarts of water. Meanwhile, in a blender or food processor, throw in the whole can of tomatoes, 1/2 shallot, 1 clove of garlic, 1/2 jalapeño, cumin, adobo seasoning, salt and pepper. Blend until you have a smooth sauce. When the water is boiling, put in the chicken and cook thoroughly. Add about 1/2 cup of the chicken broth to your sauce. Drain the chicken and cover with cool water. While your chicken is cooling, make the guacamole. First, dice the remaining shallot, garlic, jalapeño and 1/2 roma tomato (the other half is for on top of your tacos). Using a fork, mush the avocados and stir in your other ingredients. Season with salt, pepper and cumin. Squeeze the limes in. Shred the chicken and in a pan, add it to your sauce. While the chicken is simmering, heat up the tortillas in a pan or over the flame. To assemble your tacos, first add the chicken, then the guacamole, sour cream and top with lettuce, cheese and tomato. Grab a Tecate with some lime and eat up chico!