Kat Tacos

I enjoy mysteries, and I discovered these tacos while reading “Katwalk” by Karen Kijewski. Her description of somewhat different tacos was so tempting I had to give them a try. Her books don’t contain actual recipes (as some mysteries do), so I made my own, following what she wrote and changing a couple of things to suit our tastes. My husband and I enjoyed the tacos, and I especially like that I can squeeze in reading another chapter in Kijewski’s latest book before I start dinner.

Colorado Tacos (serves two, generously): Slice an onion and 3 Anaheim peppers into thin strips. Saute in 1 to 2 tablespoons oil and when soft (but not brown), remove from pan with slotted spoon. Slice 2 to 3 boneless, skinless chicken breasts into thin strips and cook in same pan until brown. Meanwhile, chop or shred 1/3 head iceberg lettuce and grate 1 cup Cheddar cheese. Fry 4 to 5 corn tortillas in small amount oil in separate pan. When chicken is cooked through, add onion mixture and reheat briefly. To assemble: place chicken mixture in warm tortilla, sprinkle with cheese, add shredded lettuce and top with chunky salsa.

--MARJORIE FLATHERS

San Bernardino

*

How do you get dinner on the table fast? We mean real fast. The rules: No more than one stop on the way home, no more than 10 minutes’ prep time. The rest is up to you. To share your idea, write to The Last Minute, Los Angeles Times Food Section, 202 W. 1st St., Los Angeles, CA 90012. Or e-mail us at [email protected].