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5 from 1 vote

Chicken Tacos

Vegetarians can easily substitute slices of firm tofu, tempeh, or seitan.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Entree
Cuisine: Mexican
Servings: 8 tacos
Author: Cindy Santa Ana

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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