Tacos are on the Money

There’s a certain weirdness to going on the air of a radio station and knowing that the listeners are going to hate you. And getting up really early to do it. And doing it – voluntarily – for 3 hours.

Yet, Pam Parker – editor of Lake Erie LifeStyle magazine and Her Times magazine – and I have been joining Tom New, president of WQLN Public Media, for the spring fundraising drive for nearly a decade.

Yep. Nearly 10 years of begging for money on the air.

It’s a privilege and a pain.

Privilege because even though I spent most of my adult life in the for-profit end of the media business, I have been a supporter of public media since shortly after I had enough left from my paycheck to support something other than myself. I know that bringing news and entertainment to the public is not free – even thought listeners and watchers don’t pay for it like they do for the newspaper (my prior employers).

So if you listen or watch this bright, smart, sometimes funny, often interesting, programming – then I think you should pay for it. The government does not fund your local public radio station or TV station – more than 85 percent of that money comes directly from you. So, if you don’t listen or watch, then don’t give.

I get it.

But if you do, then go to WQLN.org.

Enough preaching.

While you are listening to Pam, Tom, and I ask you for money on Monday morning, we know you don’t like us to interrupt your programming. So we know we have to be chirpy and bright despite knowing you really don’t like us.

And we like to be liked.

So we get really enthusiastic when the phone rings. Or donations come in through the web site. Some years, the phones ring – especially after 7 a.m. (we start at 6 a.m.). Other years, it’s so quiet we can hear the spring peepers outside.

This year was a little on the peeper side. But we also came into the campaign with about $47,000 already in the bank courtesy of people in the sustainer category – they commit to annual giving via a credit or debit card in monthly installments. It’s easy for both the giver and WQLN. I think of it like my Netflix subscription. I pay for that each month on my bank card – why not public media. Plus it gives me access to past programming.

Needless to say, I’m a big fan. Plus I serve on the WQLN board of directors.

But it’s pretty exhausting on the air begging for money from 6 to 9 a.m. Even if you love the people you are on the air with.

By 5 p.m., all I wanted to do was take a nap. But, that’s the dinner hour. And I have a 14-year-old to feed healthy food.

Tacos are friend to moms everywhere. They can be a nutritional nightmare of grease, cheese, and sour cream. Or you can replace the ground beef with chicken thighs, and add more fruits and veggies.

This recipe takes advantage of things i keep in the house. I always have some chicken thighs in the freezer because they cook quickly when chopped, are protein heavy, and are very versatile. Taco seasoning is in my cupboard always, as are pineapple fruit cups, because they are easy to pack for lunch, add to a salad, or mix with yogurt or cottage cheese. In this recipe, you’ll use the pineapple liquid to cook the chicken.

Salsa verde is in the fridge, as are some form of tortilla or flatbread wrap. Peppers and onions are usually hanging out in the crisper.

I also keep avocados around because they add a vegetable to a sandwich or snack — making them just a little healthier.

In less than 25 minutes, you’ll wind up with this beauty – which is a whole lot tastier than takeout tacos.

I hope you enjoy this as much as we did.

After dinner, I took the dog for a stroll and then hit the sack.

Dreaming, all the night, about selling tacos to raise money for public broadcasting.

Please give. I need to sleep.




Print Recipe
Chicken Thigh Tacos with Pineapple Avocado Salsa
Course dinner
Prep Time 10 minutes
Cook Time 15 minutes
Course dinner
Prep Time 10 minutes
Cook Time 15 minutes
  1. Drain and reserve pineapple juice. In a small bowl, mash avocado. Add pineapple bits, salsa verde, cilantro and 1 tablespoon of minced red onion. Set aside.
  2. In a medium to large saute pan, add 1 tablespoon of the canola oil. Add sliced onion and red peppers. Sprinkle with a pinch of salt. Saute until onion is soft and slightly caramelized. This will take about 10 minutes or longer. Add more oil if needed. Remove from heat and place into a bowl.
  3. Toss chicken thighs with taco seasoning.
  4. Add remaining oil to pan and, over medium heat, add chicken thighs. Cook until done, about 3 minutes. Stir in reserved pineapple juice. Cook for about 30 seconds to 1 minute, or until juice is mostly evaporated. Remove from heat.
  5. To prepare: Arrange tortillas on plates (1 or 2 per plate, depending on size). Top with each with equal amounts of radish slices, chicken, onion and pepper mixture, then pineapple salsa. Serve. divide equally among the tortilla shells.
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