The summer after freshman year of college, Dan and I both spent the summer in Madison, working in research labs. Work-wise, it wasn’t the best experience – my advisor would disappear for days at a time, and it was over a month before I actually received any training for what I was hired to do. But in all other aspects, it was one of my favorite summers: we spent our evenings and weekends riding our bikes around Madison, attending various festivals and events and watching movies at one of our sublets (usually mine. Dan lived with three guys who weren’t the most hygienic, so we both preferred to hang out at the house where I was subletting a room).
It was our first summer on our own, away from our parents and the dorm dining halls, and we didn’t know how to cook much. So we always kept a box of taquitos in the freezer, and ate them for dinner a few times a week, usually with baby carrots or some frozen vegetables.
As I taught myself to cook and started paying a little more attention to the nutritional value of what I was eating, the taquitos slowly got phased out of our freezer. We hadn’t eaten them in years, up until the week before we left for Jamaica last month.
I was trying to empty out our freezer, since we were going to be away for nine days. The Wednesday before we left, I grabbed a big container of salad greens and a box of taquitos to get us through some of the last few pre-vacation dinners.
While the taquitos were less unhealthy than I expected them to be, and still pretty tasty, I knew I could make something even better. So as soon as we got back, I challenged myself to come up with an even better taquito recipe…and with these chicken tinga taquitos, I’m pretty sure I succeeded!
And this avocado cream? It is more of an avocado ranch dip. And I just want to use it on everything – as a dip for taquitos, sure, but also on salads and in scrambled eggs. It may just become a regular staple in our refrigerator. While it does contain some mayonnaise, much of the mayo and all of the sour cream and buttermilk from a typical ranch dressing is replaced by avocado and fat-free Greek yogurt, making it much lighter and healthier. So I don’t have to feel quite as guilty for using it on everything!