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Canned chicken vs canned tuna for lazy tacos, tuna lost big time
Last week I tried making pantry tacos with canned tuna because it was cheaper, about 89 cents a can. The texture was just off, kind of mushy and fishy even with taco seasoning. Then I swapped in canned chicken at $1.29 a can and drained it well, then shredded it with a fork. It browned up better in the skillet with some cumin and garlic powder, and honestly tasted like real taco filling. Has anyone else had better luck with canned chicken for things like burritos or quesadillas?
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