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Taco Tuesday

Everyone loves Taco Tuesday, but let’s face it, traditional tacos can be a bit high in calories and fat. With a few subtle changes, you can still enjoy this festive staple of the table without compromising your waistline.

Spicy Chicken Soft Tacos

3 boneless, skinless chicken breast halves
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon dried oregano
2 jalapeno peppers, seeded and chopped
1 finely chopped red onion
1/4 cup white wine vinegar
2 tablespoons olive oil
1 cup beer, dark is better
12 soft corn tortillas
1/8 cup chopped fresh green onions
1 cup salsa


  1. Preheat oven to 300°.
  2. Season the chicken breasts with salt and pepper.
  3. Combine the oregano, jalapeno peppers, onion, and vinegar. Pour over chicken and marinate in the refrigerator for at least an hour (for full flavor, longer is better!)
  4. Heat olive oil in a large cast iron skillet over medium-high heat. Sauté chicken until brown (approximately 10 minutes). Turn the chicken and cook thoroughly until tender (around 20 minutes). Test by cutting into the thickest part of the breast; there should be no pink. You can also use a meat thermometer; internal temp should reach at least 170 degrees. Add ¾ cup of beer a little at a time as the chicken is cooking to keep it from drying.
  5. Remove the chicken from the skillet and cut into strips.
  6. Divide tortillas into three or four batches. Wrap each batch in aluminum foil and place them on a baking sheet. Warm the tortillas in the 300-degree oven for 5 minutes.
  7. While the tortillas are warming, deglaze the skillet with remaining 1/4 cup of beer. Add chicken strips and cook for 2 more minutes.

Dish up the chicken into a serving bowl and top with the chopped fresh green onions. Traditional Mexican black beans and rice will add some tasty fiber to the meal, and a dollop of guacamole contributes ‘good’ fat to the feast.


A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.