Sweet & Spicy Taco – Dedicated to Childhood Friendships Which Have Stood the Test of Time

Miriam, Melissa and Charlene. We met in our school days. Charlene and I met on our Elementary school playground. Melissa and I in our 7th grade homeroom, simply because of the alphabet. Miriam and I were kismet from day one. These three women have been part of my life for more than thirty years. I am blessed!

Grammar Girl had a podcast about made up languages, which added to my fond reminiscing about those school days. We had made up languages that I think are known as carnival talk, z language and the ever-popular pig latin.

We were sweet and spicy as children, as we are now as women. The name for the recipe came first as I was trying to get more vegetables into my taco lunches and so added onions and corn. That made them too sweet for me, so I added green chiles. Now I had a little fire in them. Miriam’s family introduced me to glorious homemade Mexican food and then, voila, I wanted to dedicate this recipe to the women who were such a huge part of my childhood.

When you try these tacos, I hope it reminds you of your formative friendships, and to maybe call one of them, or visit, if you’re close by.

As we’re all grown with families now, it’s handy that this is a good make ahead meal. Combine all of the dry ingredients in a jar or food saver bag once in a while and have tacos at a moments notice.

Sweet & Spicy Tacos (pic with chile guy prop and recipe name in it)

Ingredients are listed per person so you can easily adjust for the crowd you have. All of the Thrive Life ingredients in this recipe are Preferred items and Preferred customers get free shipping on them when the order is over $100. Find out more about the Preferred customer program here. link

2 Tbsp. sweet corn

2 Tbsp. sliced onions

2 Tbsp. green chiles (if you like it spicier, add another tablespoon) link

2 Tbsp. cooked, leftover meat of choice

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. salt

Combine all of the above ingredients in a saute pan set to medium heat. Stir. Cover and cook for 5-7 minutes, until all of the ingredients are tender. Remove the lid, stir and cook until vegetables have the color and texture you want. For me, this is another 5-7 minutes.

Corn tortillas


Pico de gallo

Use two tablespoons of filling per taco. Top with guacamole and pico de gallo.

Thank you for walking down memory lane with me!


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