Prep time: 5 min

Cook time: 10 min

Total time: 15 min

Yield: 2 servings

It’s taco Tuesday! Or any day! Who wouldn’t overuse exclamation points?! I loved taco night when I was a kid, when it meant yellow cheese, seasonings from a packet, and machine-molded tortilla shells—essentially, an insult to all of Mexico in one convenient box. It is, of course, better to make real tacos with sweet fresh flour tortillas.

• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 2 teaspoons smoked sweet paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 garlic cloves, minced
• 1 medium tomato, chopped
• 2 cups shredded cooked chicken
• 6 (6-inch) flour tortillas
• 2 teaspoons minced canned chipotle peppers in adobo
• 1/2 cup sour cream
• Shredded lettuce
• 3 scallions (white and green parts), chopped
• Crumbled queso fresco (fresh, white Mexican cheese)

• 1. In a sauté pan over medium heat, warm the oil and cook the onion, bell pepper, paprika, chili powder, oregano, cumin, and salt until the veggies are soft, 7 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato and chicken, and cook until the filling is heated through, stirring, about 3 minutes.
• 2. Warm the tortillas in moistened paper towels in the microwave for 30 seconds, or for a few seconds in a dry skillet over high heat. Stir the chipotle into the sour cream.
• 3. Pile the filling into the tortillas, topping with chipotle sour cream, lettuce, scallions, and queso fresco.