And now on to the main course...
SPICY CHICKEN TACOS
The truth is, I don't generally cook with meat. You might have noticed that most of my recipes are vegetarian. But if I want to make something that my boyfriend will actually eat and enjoy (usually he makes his own dinner and I make mine), then I know that Spicy Chicken Tacos are the answer. And since I use the small corn tortillas and leave the cheese off mine, they're also a healthy, portion-controlled meal for those of you watching your waistline. Pair your taco with a healthy salad or grilled vegetables and you've got a delicious and healthy meal that will make everyone happy. And if you don't eat meat, tofu substitutes easily for the chicken in this dish.
Spicy Chicken Tacos
8 5-in. corn tortillas
1 lb. chicken breasts or tenders
2 green peppers, thinly sliced
1 container mushrooms (10 oz.), sliced
2 garlic cloves, diced
1 batch garbanzo bean guacamole or your favorite guacamole
Your favorite salsa (as much as you like)
Chicken Rub Ingredients (adapted from this cookbook):
1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. salt
1 garlic clove, diced
- Mix together all of the chicken rub ingredients. Place them with the chicken in a plastic ziplock bag or container and shake to completely coat the chicken. Grill the chicken (I use my George Foreman Grill), or if you don't have a grill, you could saute it as well.
- Put the cooked chicken on a cutting board and use two forks together to pull the meat apart, shredding the chicken. Set aside.
- Spray a pan with cooking spray, and saute the garlic, green peppers, and mushrooms until tender.
- Heat the tortillas in a microwave (about 10 seconds). Place on a plate and spread with guacamole. Top with chicken, vegetables, and salsa. Roll up and enjoy!
This post is linked to Real Food Wednesdays and What Can I Eat That's Gluten Free. Linda's featuring Mexican this week too!