INGREDIENTS
TACO SEASONING
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp garlic powder
Pink Himalayan sea salt + ground black pepper (to taste)
SAUCE
Plain Greek organic yogurt (approx 1/2 cup)
DIRECTIONS
1. Heat large pan with organic extra virgin olive oil on med-low heat
2. Cut chicken breasts into small, thin strips and cook thoroughly on medium-high heat
3. While chicken is cooking, mix the taco seasonings together in a small bowl
4. In a separate bowl, add the greek yogurt, hot sauce (desired amount based on spice level preferred) + fresh squeezed lime (tip: a citrus squeezer is helpful for this if you have one!)
5. Once the chicken is fully cooked, remove from heat, chop into bite-sized pieces then add to a medium-size bowl and toss with taco seasoning (tip: this is also a good time to set aside chicken for anyone who doesn't want "spice" or seasoning)
6. Next, I like to heat up the tortillas just before making them, so they're soft + warm and easier to fold. To do this, heat a small pan on high. Once heated, add the tortilla and quickly warm for approx 30 seconds on each side.
7. To serve, I add 2 tortillas per plate. Then add chicken, sauce, Cojita cheese, chopped avocado then top with some parsley (or cilantro if you prefer) and enjoy!
SIDES
I eat these alone, but will typically serve this with steamed brown rice and corn or black beans for my family. We also like to have chips + salsa, quac or queso as an app! Whole Foods Restaurant-style Organic tortilla chips + organic white queso is our fav! And salsa we always buy fresh, or even better, you can make your own! Also check out my guacamole recipe for a yummy simple side for your chips!