Somehow, this accidentally became the year that I forgot to decorate for Christmas.
Well, “forgot” is more of a loose term. I did think about it on Thanksgiving weekend, when I traditionally set aside a day to deck the halls and put up a tree for the season. But that weekend, the weather outside was frightful, and I had zero desire to scrape off my car and make the freezing trek to bring home a tree. Nor did I feel like wading down into the dark-and-scary cave that is our building’s basement, where everyone’s surplus storage items (i.e. holiday decorations) are guarded by all things creepy and crawly. Nope, I decided to enjoy a very merry weekend in the warm comfort of my loft. And then did the same the week after that. And the weekend after that. Annnnnd, I think it’s safe to say now in mid-December that my little rosemary tree may be the only festive decor I have this year. ;)
But you know what? I’m loving it. It’s been a relaxing month, and between listening to Christmas music and burning some yummy Christmas candles and reading all of those adorable Christmas cards that keep filling my mailbox, it’s still been quite the merry month as well. And to add to that? I may also be having a little too much fun cooking up some red-and-green meals for the season, like these tasty Pear and Pomegranate Tacos, which I’m totally going ahead and calling Christmas tacos.
I ho-ho-hope you like ’em. ;)
It’s no secret that I’m more than a little obsessed with color. So when I had some leftover 5-Ingredient Pear Pomegranate Salsa on hand last week, I decided to pair them with some Christmas jams and have a festive taco date night “in” with Barclay.
I mean, just look at that big beautiful bowl of salsa! We had to put it to good use quickly. :)
So I took some taco inspiration from Old El Paso, and decided to experiment with making some traditional soft tacos…as well as some cute little mini taco boats! Keyword: mini. These little guys just came out on the market, and I had been dying to turn them into an easy little bite-sized appetizer or dinner.
Turns out, they were freaking adorable…and so tasty. Actually, they were SO tasty that I made a second batch the next day with some leftover pears and pomegranates and turned them into fish tacos, instead of chicken tacos. You can use whatever kind of protein in these you like. But the good news is — that’s pretty much all you need! Just grab some tortillas, make a batch of salsa salsa, cook up some protein, and if you want you can also sprinkle a little cotija cheese on top. And then within minutes, these delicious and festive tacos will be ready to go. Perfect for a simple weeknight dinner, or as a delicious bite-sized appetizer for a holiday party. And if you’re feeling like Mexican food on the 25th — because let’s be honest, I always am — they would also be just perfect for Christmas. ;)
optional garnishes: fresh lime wedges, extra chopped fresh cilantro
If using the small flour tortillas, lay one tortilla out on a serving plate. Place a few slices of chicken in a line down the center of the tortilla. Then add a few spoonfuls of salsa and a sprinkle of cotija cheese on top of the chicken. Serve immediately.
If using the mini stand & stuff tortillas, arrange them on a serving dish. Place 1 or 2 pieces of chicken in each tortilla boat, then add in a spoonful of salsa and a sprinkle of cotija cheese. Serve immediately.
Feel free to bake or saute the chicken breasts, or you can take a shortcut and just shred a rotisserie chicken. If you are baking or sauteing the chicken breasts yourself, I recommend seasoning them before cooking with some Old El Paso taco seasoning, salt and pepper.
These tacos would also be delicious with cooked fish (i.e. a mild white fish, like mahi mahi or tilapia) or shrimp, instead of chicken.
This post has been sponsored by Old El Paso. I am partnering with them to create some fresh and delicious new Mexican recipes this year, and all opinions are my own as always. Thanks for continuing to support the brands who help make this site possible!