With Cinco de Mayo coming up in less than a week, it’s definitely time to start planning a good old taco night. I don’t know about you, but I almost always make tacos with extra lean ground turkey–I’ve just never really been a fan of chicken tacos…until now. A few days ago I came across this recipe and decided to give it a try. It’s a perfect way to have some protein ready for a whole lot of different meals, plus you can just throw it in the crock pot and let it cook. We’ve finally started going back to the gym after work most days, so that doesn’t leave much time for cooking a good dinner. We must resist the takeout, so cooking a larger batch of versatile protein for the week has become a staple in our house.
Obviously this recipe is so, so simple that it doesn’t even really need to be listed out. Everyone personalizes their tacos to their own liking anyway, but I’m including a general one that tells you what I pile onto a tortilla on taco night (and in these photos). When I started thinking about this post, I wanted to create something similar to the vegetable tacos from The Painted Pin in Atlanta. Seriously, they were made with tempura vegetables and spicy pimiento cheese! But I made all that chicken, tried it as a taco, and they ended up being delicious, so I’ll have to save that for a future endeavor. Have you got a favorite taco recipe?
Shredded Chicken Tacos
Ingredients
- Shredded Chicken Breast
- Small Whole Wheat Tortillas
- Olives
- Avocado
- Jalapeno Peppers
- Orange Bell Peppers
- Lettuce
- Salsa
- Cotija Cheese
Instructions
- Warm the tortillas lightly on either side in a hot skillet. Layer ingredients, starting with lettuce and meat, then adding the toppings of your choice!
