Noelle Eats | Homemade Taco Tuesday Favorites

Homemade taco Tuesday favorites

Remember when I lived in my Waco apartment and I cooked at least 3 meals per week? My favorite recipes were these chicken and roasted veggie bowls and semi-healthy stuffed bell peppers. Since I moved back home I haven’t cooked as much as I used to, but now I’m getting back in the grind and I’m so excited to start again! I’ve made a few recipes here and there, but tonight’s meal is one of my favorites ever. Since it’s Taco Tuesday and I’m trying to save money for undisclosed reasons, I attempted homemade versions of my regular Tuesday orders. Tonight I cooked ground chicken tacos with a side of esquites (I got my recipe inspiration here) and I think they both turned out truly delicious! I love when homemade meals taste almost as yummy as the versions I buy at restaurants and even though it took a little longer to cook everything than expected, I was satisfied and happy as ever. Here’s how I made these homemade Taco Tuesday bits:


  • For the tacos—
    • Pack of white corn street taco tortillas
    • 1 lb ground chicken
    • 1/4 medium onion
    • 3/4 packet taco seasoning mix
    • 1/3 cup water
    • 2 teaspoons sour cream
    • 2 tablespoons queso fresco
    • 2 teaspoons Good & Gather corn and black bean salsa
    • Salt and pepper to taste
  • For the pico de gallo (not traditional)—
    • 7 cherry tomatoes
    • 1/4 medium onion
    • 1 teaspoon lime juice
    • Salt and pepper to taste
  • For the esquites—
    • 1 can sweet corn
    • 1 tablespoon butter
    • 1/8 cup mayo
    • 1/8 cup sour cream
    • 1 tablespoon queso fresco
    • 1 tablespoon lime juice
    • 1/4 packet taco seasoning mix (I didn’t have chili powder!!)
    • Garlic salt and pepper to taste


  • For the pico de gallo—
    1. Like I said earlier, this isn’t a traditional recipe (we do not do cilantro aka the devil’s lettuce in my household). Finely dice 1/4 of a medium onion and quarter each cherry tomato.
    2. Combine both in a small bowl and top with lime juice and salt and pepper.
    3. Set aside to marinate until ready for topping.
  • For the tacos—
    1. Dice 1/4 of a medium onion and heat a drizzle of olive oil in a frying pan.
    2. Once oil is hot, tip in the onion pieces and cook until translucent and fragrant.
    3. Add ground chicken to the pan and sauté until almost fully cooked.
    4. Pour in water and taco seasoning mix and ensure all seasonings are dissolved and coating chicken mixture.
    5. When chicken is fully cooked, season with additional salt and pepper to your discretion.
  • For the esquites—
    • While chicken is finishing cooking, open can of corn and drain.
    • Heat butter in a small pan and pour whole can in.
    • Sauté on medium-low heat and season with garlic salt and pepper to taste.
    • When corn is getting a slight char, remove from heat and into a bowl.
    • Top with sour cream, mayo, lime juice, and taco seasoning mix and combine until creamy and delicious.
  • To assemble and serve tacos—
    1. Place tortillas on a plate and top with chicken mixture, pico, corn and black bean salsa, sour cream, and crumbled queso fresco.
    2. Serve with a side of esquites and add more queso fresco as necessary.
    3. Enjoy!