I continue to get creative with Taco Tuesday. [Currently patting myself on the back.] My last invention blended Mexican tacos with my Southern heritage. I slathered chicken tenders with bar-b-cue sauce and baked them for about 20 minutes at 425. (Those little strips cook up fast!) When they were done, I chopped the chicken til it was bite-sized and assembled it on a white corn tortilla with corn and black bean salsa, sour cream, and cheddar cheese. I recommend a mustard base bbq sauce. The flavors are simple and go very well together. It’s a great way to keep the Taco Tuesday tradition alive without repeating the same flavors every single week.