Okay. So first I have to say this…these tacos were freaking delicious (if I do say so myself). But what makes them so interesting are the ingredients; the finished recipe is like the United Nations on a plate. The main component, or at least one of the main components, is the chicken. It’s a variation of the classic Mexican dish, carnitas, which is usually made with pork. The two variations are that I used chicken thigh meat (which I suppose would make these pollitas) and rather than Mexican seasoning I used Lebanese seven-spice blend (and a teaspoon of turmeric for color). Now this in itself may have stopped you in your tracks…what, you may ask?…Lebanese tacos? Yup, it’s true, there is a specific taco in Mexico that has been influence by Lebanese immigrants there (click here or here to read about it). The other unique item is kimchi, or Korean sauerkraut. Okay, so now you’re probably saying, what?…this guy is really nuts. But I’m telling you this is a really delicious flavor combination. And besides, Korean tacos are all the rage these days (click here). In place of sour cream I used plain yogurt…much healthier for you and the sour flavor added another dimension. And for the spiciness (as this latest batch of kimchi isn’t that spicy) I used–rather than the traditional southwest or Mexican hot sauce–the delicious Thai Sriracha. There’s also diced tomato, shredded lettuce, cheddar, white and green onion, and shredded carrot. Combined, yes, this may seem really complex, but individually each component is really easy to make. These ingredients are just suggestions, of course. Like most foods, the basic recipe is just a guide…

For a (grilled) chicken shawarma recipe, click here.
For a Lebanese seven-spice recipe, click here.
For a carnitas recipe (pollitas) recipe, click here.
For kimchi and homemade yogurt recipes, click here
For a homemade tortilla recipe, click here.

Urban Simplicity.

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