Taco Tuesday!


It’s Taco Tuesday!

tacoHi Friends! Remember my post about Bean Stew? Well, here is the best way to use your leftovers. It’s all about TACOS!

What I love most about Taco Tuesday is that it is a healthy meal where you can either go all out, if you have the time, or keep it simple. My kids love to build their own tacos too. It’s messy but fun!

Refried beans (made from already stewed beans):

You can use them as they are but to make the flavors stand out I recommend that you:

  • Sauté 1 small onion and 3 garlic cloves until translucent.
  • Pour in the beans.
  • With a fork smash the beans, and with a wooden spoon stir constantly. 
  • Once your beans get a thick texture, they are ready to be served.


Buy a roasted chicken at your local grocery store and shred the meat. You can also use leftover grilled protein and/or vegetables. 

tacoHow to repurpose your grilled protein :

Slice or cut your protein in cubes.

2 large onions sliced

1 bell pepper sliced

2 garlic cloves

2 tbsp of soy sauce

Drizzle of EVOO

  • Sauté the onions, followed by the pepper and garlic, on high heat.
  • Once they are translucent add 1 tbsp of soy sauce.
  • Keep tossing on high heat until caramelized.
  • Toss in your protein and add the rest of the soy sauce.
  • Let all ingredients char together quickly but be sure not to overcook the protein. 
  • It should only take you about 10 minutes.

If you want to go all out with your protein:

2-3 red bell peppers sliced

2 -3 large onions sliced

12 boneless skinless chicken thighs

1 envelope of Sazon (or 1tsp paprika, 1tsp chili powder, 1tsp cumin)

4 garlic cloves sliced

Adobo to taste or 1 tsp. powdered chicken stock (optional)

2 shot glasses of beer or more

  • Season your chicken.
  • Sear it on a hot pan with oil and remove it to a separate plate.
  • In the same hot pan toss in your vegetables and leave the garlic for last (prevents burning it)
  • Once they start caramelizing add your chicken and the rest of the ingredients. 
  • When the chicken is fully cooked it is ready to serve. 

How to serve:

Plate one: Use your largest serving plate for your protein.

Plate two: Shredded cheese. I like the Mexican cheese that’s located by the sour cream in your local grocery store. It is easy to crumble with your hands.

Plate three: Homemade or store-bought salsa. I usually make my own and freeze it in small containers. Recipe coming soon!

Plate four: Sour cream mixed with hot sauce, salt, cumin,  and 1 grated garlic clove.

Plate five: Flour or corn tortillas. Store-bought is the way to go! If you choose soft ones, put them in the microwave for 20 seconds and wrap them with a moist paper towel; keep warm with aluminum foil. 


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Kairym was born and raised in Puerto Rico and has spent her entire life immersed in different cultures. She is multilingual (Spanish, English, German, basic French) and has lived in 10 different states and countries. After her husband's active duty service, in the Air Force, was completed (2015) they decided to set roots in Pensacola with their two children Juliana (10) and Marco (7). Kairym loves to travel abroad, go to the beach, dance, paddleboard, brunch, cook, and entertain. But, what she loves most is dedicating her time and energy to her husband and kids. She is the CEO of her family and no matter how crazy mom life gets, she always finds time to whip up nice dinners from scratch. Since the pandemic began in March 2020, she has cooked more than 500 decadent meals. You can follow her culinary adventures @frommykitchentotheworld on Facebook or on Instagram at Chateaucruzlischpensacola.



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