We eat a lot of tacos. A lot. But really, what's not to love. They can be customized to each individual's peculiar tastes and they make great left overs. We have several regular 'go to' taco recipes but I thought I'd try a new one . This one was attractive because of the "throw it all in the slow cooker and let it cook for five hours" nature of the directions. I followed the directions- mostly- but used chicken breast instead of thighs because that's what I had in the freezer. And I left the black beans on the side. Served with all the sides: cilantro, avocado, sour cream, salsa verde, chopped purple cabbage and pickled red onion. The general consensus was they were good but not awesome and at least 2/3 of the rest of the family thought they were too sweet. Our regular tacos have no sweet, only spice and, apparently, we've grown rather fond of them.
This blog used to be called, "Remember that time we remodeled our kitchen and didn't get divorced?" But that project is over and I didn't have time to write about it while it was happening. The cooking, however, continues. So this space has been re-purposed. Introducing, "What We Ate: a seasonal reminder of dinner at our house."