Chicken Tacos
Vegetarians can easily substitute slices of firm tofu, tempeh, or seitan.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Entree
Cuisine: Mexican
Servings: 8 tacos
Author: Cindy Santa Ana
- 2-3 chicken breasts sliced into tenders
- 1 red, yellow, and orange bell pepper sliced
- 1 red onion sliced
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon sea salt & pepper
- 1 tablespoon olive oil or ghee
- 8 homemade corn tortillas
Toppings Bar:
- shredded cheese
- diced avocado
- fresh salsa
- chopped cilantro
- squeeze of lime juice
Season chicken breasts (or other protein) with salt, pepper, cumin, and garlic powder. You can pan fry in a little olive oil or ghee and grill them.
While the chicken is cooking, sauté the sliced bell pepper and onions. Season the veggies with a little salt and pepper and any extra cumin and garlic.
Heat corn tortillas on a flat griddle untill just brown. Place chicken tenders in the tortilla and top with vegetables. Top with your favorite topping.
Calories: 115kcal | Carbohydrates: 13g | Protein: 7g | Fat: 3g | Cholesterol: 18mg | Sodium: 191mg | Potassium: 204mg | Fiber: 2g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 20.4mg | Calcium: 26mg | Iron: 0.6mg