Taco Tuesday Recipe

Warm tortillas just before serving: heat a large dry skillet over medium-high heat. Brush each side of a tortilla lightly with oil (optional) and warm 20–30 seconds per side until pliable and lightly browned. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place a warmed tortilla on a plate, spread a spoonful of campfire beans, add 3–4 chicken thigh fries, top with crunchy slaw and pico de gallo, and finish with a dollop of seasoned sour cream.

Prep

Trim excess fat from chicken thighs and slice each thigh into 1/2-inch wide strips (like fries). Pat strips dry with paper towels.

Marinate

Place chicken strips in a bowl and pour buttermilk over them. Cover and refrigerate for 20–30 minutes (or up to 2 hours). This tenderizes and helps coating stick.

Coat

Combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. Remove chicken from buttermilk, letting excess drip off, and toss strips in the seasoned flour to coat well. Press flour onto the surface so a good crust forms.

Cook

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When oil shimmers, add chicken strips in a single layer (work in batches if necessary). Fry 2–3 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to rest for 2 minutes.

In a small saucepan over medium heat, add a drizzle of oil (use a teaspoon from the tortilla oil) and sauté minced onion until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add drained beans, diced tomatoes with chiles, chopped chipotle, cumin, brown sugar, and stock. Stir to combine and bring to a gentle simmer. Cook 6–8 minutes, stirring occasionally, until slightly reduced and flavors meld. For a thicker, more 'campfire' texture, lightly mash about one-third of the beans with the back of a spoon.

Finish with lime juice and salt to taste. Keep warm until assembly.

In a medium bowl combine shredded green and red cabbage, grated carrot, and chopped cilantro.

In a small bowl whisk together lime juice, mayonnaise, apple cider vinegar, salt, and pepper. Pour dressing over cabbage mixture and toss to evenly coat. Let sit 10 minutes to soften slightly and meld flavors. Taste and adjust salt or lime if needed.

Combine diced tomatoes, white onion, cilantro, minced jalapeño (if using), lime juice, and salt in a bowl. Mix gently, taste, and adjust salt or lime. Let sit 10–15 minutes for flavors to marry.

Stir together sour cream, lime zest, hot sauce or chipotle powder, and salt in a small bowl. Chill until ready to serve. Spoon into a small ramekin as a side for the tacos.