I am OBSESSED with this new simple chicken tacos recipe so much that I make it literally every Taco Tuesday. This recipe is not only easy + healthy, but also GLUTEN-FREE. I hope you love it!
INGREDIENTS
TACOS
Tortillas, soft shell (I use Whole Foods organic corn tortillas)
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!
1-1.5 lb chicken breasts (pref organic or hormone-free)
Cojita cheese (I get mine grated from Whole Foods)
1 ripe avocado (chopped)
1 lime (sliced into 6-8 wedges)
Parsley or cilantro (optional, to garnish)
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)
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)
Hot sauce (approx 1-2 tsp)
1 lime (cut in half)
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!
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!
