Left over PSB tacos

[Darryl - swazies]

Had lots of leftover weekend PSB so I was looking to make some simple tacos tonight. I made some Pico, the MRS made some outstanding guacamole and we kept it simple. PSB, Pico, guacamole, cheese and cilantro. Had some tequila to go with this dish, it’s not even cinco de mayo.......lol. Added some blue corn tortillas with some of that guacamole on the side.....this is good stuff. Tomorrow is bbq chicken pieces with most of the same ingredients with fresh jalapeños and guacamole........it’s nacho night. Mexican inspired meals 3 today times this week....it’s going to be a good week. The MRS does not like cilantro, she is one of those that has that weird taste for cilantro.

 

[Michael Richards]

We got my son a "It's Tuesday Somewhere" t-shirt for Easter and he requested grilled chicken tacos tonight as he wore his new t-shirt. I thought about you when I got home the t-shirt!!! I think my son loves tacos as much as you!

 

[Tony-Chicago]

Cilantro taste is genetic. To those that have a different angle it tastes like soap. The rest of us taco heaven

 

[Darryl - swazies]

I forgot to mention it was fine china night too last night......maybe even tonight too.........

 

[Darryl - swazies]

Cilantro taste is genetic. To those that have a different angle it tastes like soap. The rest of us taco heaven

I agree 100%, I have a hard time that she cannot get past it but I do understand what is happening. After we finished I just kept saying over and over on how the cilantro really made the taco, like it was the finishing touch. She gets upset at me...Im bragging or whatever, I think she wishes she could eat it.

 

[Darryl - swazies]

We got my son a "It's Tuesday Somewhere" t-shirt for Easter and he requested grilled chicken tacos tonight as he wore his new t-shirt. I thought about you when I got home the t-shirt!!! I think my son loves tacos as much as you!

Yeah, ever since our " authentic " central Mexican restaurant decided to close due to COVID we have had to make all of our own. Of course it's a bit of a learning curve and we are not Mexican people but the results have been pretty good in comparison so far. We have been making the tacos for years but just more recently they have been great tacos. You may have noticed we use taco stands, wisely purchased from AMAZON. They have many options but after doing some research I think we bought some pretty good ones, different sizes and quality and materials. While others here post perfect pictures of the tacos laying flat and honestly those pictures look better as the presentation looks good on all of them, these taco stands allow you to fill up the tacos with extra goodies and allow you to set them back down again. Also any big cuts of meat besides odd ones like corned beef lets say can be transformed into taco's......different taco topping make all the difference. Later in the week it sounds like chicken tacos will be on the menu to use up the rest of the goodies. Hopefully the pico is still good, and we have a mango getting ripe and I may have to pickle some fresno chili's or red onions or something to get the right flavors in there.
There is a chance the chicken tacos are on the menu tonight but I think its nachos.....I may post a pic here later for you Michael... Nachos are not on top of my Mexican inspired meals but they do the job better than the usual early week meal of chicken, rice and veg......it's getting boring.

 

[Pat G]

Looks really tasty Darryl! I saw the Kickin Chicken(Turkey 101), I used to get into that when I was younger, now I'm a Woodford Reserve guy.

 

[Darryl - swazies]

Looks really tasty Darryl! I saw the Kickin Chicken(Turkey 101), I used to get into that when I was younger, now I'm a Woodford Reserve guy.

The 101 was a couple treats last night before we had a couple reposado's with the tacos. A couple beers to while preparing the toppings.
I have a few I like. Unfortunately up here in Canada the Kentucky whiskey is a hard to come by treat. We have all the cheap regulars of course but every once in a while I can get my hands on a Elijah Craig or something like the Wild Turkey 101. Anything more expensive than $65 Canadian dollars isn't something we see....ever. The Liquor stores will only populate their oh so popular shelf space with products that move...or sell quickly.
So to bring in something made in the US or something more expensive is highly unlikely.
What makes it more unfortunate is the really crappy cheaper brands tens to dominate the shelf space. There is a fair supply of quality drinks, enough to keep me happy but not so much in the way of selection of those products. You really have to go out of your way to get your hands on something a little extra nice, like drive 40 minutes one way to get it.
Thanks for stopping by and taking a look.

 

[Darryl - swazies]

Been trying to make sure I don’t waste much of the fresh produce so this week we had tacos then nachos and then tacos again. Tonight was left over bbq chicken sliced and fried hot for crispy edges, fried taco shells, fresh guacamole, sliced mangos, Pico de Gallo, cheese and cilantro. A few chips and guacamole on the side and limes for sure.
I feel like I could make a living off of these. Chicken was refried hot with Malcom’s gringo and salt. All the flavours really stood out. Thanks for looking!

 

[Michael Richards]

Yep us too. We had grilled thigh meat chicken tacos on Monday and we are making Quesadilla with grilled chicken breast tomorrow. My son will eat enough tomorrow to get him until mid weekend. Then Friday is tri tip on the Rotisserie! I love spring time!

 

[Darryl - swazies]

Can’t wait to see the tri tip pics....we have some prime rib steaks for tomorrow. Carne crosta rub for those.