See, yeah, totally awesome! It actually reminds me of what I do with roasted chicken (don't like the chicken flavor. Eh heh...). You just take the bird (or whatever bits you have left) down to little tiny pieces and toss them into a skillet with about two tablespoons of olive oil, a tablespoon of oregano and a generous sprinkling of both black pepper and garlic salt. Smooge it all around in the pan (on med-high heat) for about 15 min, or until the chicken shreds itself and starts to turn toasty brown. For best results let it actually get a little crispy.
We top it pretty much everything you have there, but the thing that adds the extra goodness is finely chopped cabbage; it gives just the right amount of extra crunch and lightness to the tacos. All in all it's super quick and SO good.
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Date: 2007-05-23 07:37 pm (UTC)We top it pretty much everything you have there, but the thing that adds the extra goodness is finely chopped cabbage; it gives just the right amount of extra crunch and lightness to the tacos. All in all it's super quick and SO good.