In The WWR Kitchen: A Series

Tonight’s dinner? Glad you asked!

Crisp Chicken Tacos with Tomato-Cucumber Salsa, served with a Chateau St. Michelle Riesling to offset the burn of the serrano peppers in the salsa.

My only complaint with the recipe provided is that the suggestion of frying each taco for 1-2 minutes per side in the hot oil is far too much, at least on my stove. Forty-five seconds per side was plenty. Next time around, I might try a good quality pepper jack cheese as well for some extra kick.

All in all, though, I give this a yum factor of 42,928 monkeys out of a possible 50,027.

Leave a Reply