The taco is our household’s favorite way of using up leftovers: any little bit of last night’s protein (be it fish, chicken, pork, beef) can be chopped up, seasoned in a vaguely Mexican manner, and then served with fresh chopped cilantro, red onion, salsa, and a squeeze of lime. The trick is to chop the meat finely, season it well, and then fry it over high heat in copious amounts of olive oil to give it a richness and crispness that allows a little meat to go a long way.
- 2 tablespoons olive oil
- 2 cups leftover chicken, roughly chopped
- chili powder
- Pimenton de la vera (a.k.a. smoked paprika)
- fresh cilantro, chopped
- warm corn tortillas
- lime wedges
- Heat the olive oil in large heavy pan until smoking.
- Add the chicken and spices.
- Cook, stirring occasionally, until the chicken crisps up.
- Serve on warm corn tortillas with chopped fresh cilantro, onion, salsa, and a squeeze of lime.