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.