I’m going to make this post short and sweet because it is 9:24pm and lets just be honest, my bedtime was 24 minutes ago.
I know, I know, I’m 25 years old and I should be out doing things, but really, I have always been this way.
Yep I was the kid that asked to go to bed. The kid that would make my parents bring me home to sleep in my own bed, when they brought me to hang out with their friends kids while they played cards. Making the other kids extremely upset because then they had to go to bed too.
When I got older, I would sleepwalk and then somewhere around that time I started sleep talking too. Which luckily for Mr. Delish, I still do to this day.
You might think I’m being sarcastic when I say luckily, but he finds this phenomenon hilarious. He discovered it quite a few years ago when we were on vacation in the Dominican Republic. We went to bed one night and a little while later I woke him up talking about a card with stars on it. He figured out I was talking about our room key and then proceeded to converse with me about it. Eventually I woke up and was totally embarrassed.
He still takes the opportunity to talk back to me when I’m sleep talking. Apparently we have had some interesting conversations. And I don’t get embarrassed anymore, I just get really annoyed when I wake up to him busting a gut over my quirk. He is a joy to live with sometimes.
As you may be able to tell, I like me some tacos!
These are some of the taco recipes I have posted on Miss Delish:
I think it has something to do with the fact that I like toppings. Guacamole, Pico de Gallo, sour cream, hot sauce, cilantro, coleslaw etc.
Or maybe it’s just because I like frying things.
Either way, I hope you enjoy!
Honey Chipotle Glazed Chicken Tacos:
1/3 cup mayonnaise
1 tbsp whole grain dijon mustard
2 tablespoons white wine vinegar
2 cups coleslaw mix
2 boneless skinless chicken breasts, cubed
1 1/2 cups flour
1 egg, beaten
1 tsp water
2 cups panko breadcrumbs
1/2 of a 7 oz tin chipotles in adobo
1/4 cup liquid honey
Coconut oil for frying
Salt for seasoning
Cilantro for serving
Salt and pepper to season
In a medium bowl, whisk together the mayonnaise, dijon, vinegar, and season with salt and pepper. Add the coleslaw mix and toss to coat. Cover and refrigerate.
To setup your breading station, grab three shallow bowls. In the first, add the flour and season with salt and pepper. In the second, mix the beaten egg and water together. And in the third add the panko.
Grab a cube of chicken and toss in the flour to coat, then the egg wash, and then the panko, pressing the panko onto the chicken to coat completely. Place each piece onto a baking sheet lined with wax paper. Repeat with the rest of the pieces of chicken. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4-5 hours. This helps the breading stick.
When you’re ready to cook, in a small sauce pan, add the chipotles in adobo, and the honey, and warm over medium heat until glossy and quite thin, about 5-6 minutes. Remove the chipotles and discard, so you are just left with the sauce. Keep warm over low heat.
In a large heavy bottomed pot over medium high heat, add enough coconut oil to come about an inch and a half up the side of the pot, it will start melting immediately. Heat until a crumb dropped into the oil starts bubbling and frying without dropping to the bottom. Start frying the chicken in batches, until it is a deep golden brown color. About 3 minutes.
Remove the chicken to a plate lined with paper towels to soak up any excess oil, and season thoroughly with salt. Repeat with more batches until all the chicken is fried.
Warm some tortillas in the microwave for about15 seconds. Grab a tortilla and add a few pieces of the chicken and drizzle with some of the warm honey chipotle glaze. Top with a scoop of coleslaw and some cilantro leaves.