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Monday, March 21, 2011

Tasty Chicken Tacos--from Casa de Mondello!

I hope everyone had a great weekend! We had some fabulous friends in town and saw Brad Paisley at the rodeo!! We were also bust working on our hutch!! Hopefully I will be showing you the finished product soon! 

Isn't she CUTE?!?! 
So tonight I was in the mood for something tasty, but couldn't put my finger on what exactly I wanted. SO I started searching the interwebs and came across a chicken taco recipe! PERFECT! So I start skimming the recipe and see that while the idea is good, it is obviously written by a Yankee taco maker (I can say this as I am orig from NE myself). Oregano in tacos...really??!?!? YUCK!! So here is the doctored up version (with pics) that turned out to be AMAZING if I do say so myself! I will attach the orig recipe at the bottom for any oregano taco lovers out there!! 

Chicken Tacos Mondello Style

What You'll Need: \
(for the chicken)
-4 BS chicken breasts
-1/8 cup red wine vinegar
-Juice from 1 lime --that's 1.5 T of the juice from the bottle if you don't happen to have a lime lying around!
-1 t sugar
-1/2 t salt
-1/2 t ground black pepper
-cumin--two shakes, prob 1/2 t
-1/2 yellow onion
-2 garlic cloves, minced
-1/2 can of chicken broth

(for the toppings etc.)
-Tortillas --you can make your own with maseca or get some from the tortilleria at your grocery!
-1/2 green pepper
-1/2 red pepper
-1/2 yellow onion
-1 T of butter (you can sub olive oil for this)
-cojita cheese

1.) boil chicken, let it cool then shred it
2.) While chicken is cooking, prep pico, cut lettuce, onion, peppers, garlic, cilantro
3.) Put a teaspoon of olive oil in a small pan and sautee 1/2 yellow onion, green, and red pepper. Keep the heat at medium so they are cooking but not burning. 
I LOVE the smell of this combo of fresh veggies cooking!!

4.) Add all ingredients for chicken from above into pan and then add chicken. Bring to a boil, stir as needed, then turn down heat for about 10 mins.
This is all of the ingredients BEFORE adding the chicken
With chicken

5.) While your chicken mixture is cooking, heat up a cast iron skillet and coat with the one T butter. Then add  up to 4 tortillas at once to warm/crisp. Turn heat up to high. You can flip these after about 2 mins. 

6.) Set tortillas on plate and serve!! 

Oregano tacos below:

  • 1 1/2 pounds skinless, boneless chicken breast meat - cubed
  • 1/8 cup red wine vinegar
  • 1/2 lime, juiced
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 10 (6 inch) flour tortillas
  • 1 tomato, diced
  • 1/4 cup shredded lettuce
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa


  1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
  2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.


  1. Those look DELISH! Your way seems much better, oregano in tacos seems really strange.

  2. hiya libby , what a yummy dinner idea , thanks for that . sometimes the worst part of doing the dinner is deciding what to do x problem solved thanks to you

  3. Yummy!I'd love it if you joined the Glitter Link Party!