Taco Night Redemption: McCormick’s Smoked Paprika Chicken Tacos

June 1, 2013

Confession: I really don’t like Mexican food.

Ok, it’s not really a confession. I’ve never tried to hide it. Actually, I’m quite open about it.

Most people try to convince me that I just haven’t had the right meal/restaurant/authentic experience. One past co-worker was honestly appalled. I think it’s one of the reason we never actually became friends.

People tend to hold a distaste for Mexican food against you.

I’ve had plenty of time to come to terms with this, though. I understand that it’s my food cross to bear.

This all brings me to a couple of weeks ago. I received an email from McCormick to try out some of their products. Cool, I thought. Until I read that the main feature was Taco Night.

Now, I was almost instantaneously out.

I should mention that other half of May Squared LOVES burritos and tacos. And as selfless and wonderful as I am—I’ve never made anything remotely taco night-ish for him. Typically, he makes it for himself and eats it alone.

This was my chance for Taco Night redemption.

I used McCormick Gourmet Smoked Paprika Chicken Taco Seasoning Mix. The bright green of the package drew me in pretty quickly. What can I say? I enjoy a good branding.

Execution: Super easy. And super fast.

Conclusion: I actually liked it. There’s something to be said about being in control of the ingredients and adding what you like and subtracting what you dislike. Aaron was more than happy with the results. He ate 4 or 5. I stopped counting.

Will I make it again? I think so.

Smoked Paprika Chicken Tacos
(from McCormick)

1 pkg. Recipe & Seasoning Mix
1/4 cup orange juice
2 tbsp. olive oil
2 tbsp. cider or white vinegar
1 1/2 lbs. boneless skinless chicken breasts
12 whole wheat tortillas (6-inch)

Mix Seasoning Mix, orange juice, oil and vinegar in small bowl until well blended. Place chicken in large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Heat large nonstick skillet on medium-high heat. Remove chicken from marinade. Discard any remaining marinade. Add chicken to skillet; cook and stir 8 minutes or until cooked through.

Serve chicken in warm tortillas with desired toppings.

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