These tacos have become a new staple in our house. They are soooo good and easy to make. What’s even better is they use sprouted corn tortillas, so they are nutrient dense and heartier than the stuff you get from a restaurant. Both my one year old and three year old inhale them as well!
We love to pair these with a huge chopped salad like this Tropical Slaw Salad or a premixed bag of Cruciferous Crunch or Super Greens. These are great, nutritionally packed taco toppers (move over iceberg) that help the family to get their veggies in on Taco Tuesdays. Top everything with some sliced avocado and you have perfection.
- 1/2 pound shredded chicken (precooked, about 3 cups)
- 12 sprouted corn tortillas (you can substitute crunchy shells if desired)
- 1 1/2 cups shredded cheese
- 1 8oz can of diced green chilis
- 2 TBSP avocado oil
- 2 TBSP taco seasoning
Heat the olive oil in a skillet and add the shredded chicken. Sauté for about a minute to warm the chicken. Open the diced chilis (do not drain them) and add the can to the chicken. Add in the taco seasoning and continue to sauté the mix until the chilis and seasoning are evenly coating the chicken. Remove the skillet from the heat.
If you have soft tortillas: place a small frying pan over medium heat (stainless steel works best, but a non stick pan is fine too). Place one of the tortillas in the pan and sprinkle some shredded cheese on the tortilla. When the cheese begins to melt, add some of the chicken mixture to the tortilla by placing the chicken in a line down the middle of the tortilla. Fold the tortilla in half using a spatula and remove from the heat. The warming and the cheese will help to prevent the tortilla from cracking/tearing when you are eating your taco. Repeat these steps for the remaining tortillas.
If you are using crunchy shells: spoon some of the chicken mixture into each shell. Top the chicken with shredded cheese immediately so the heat from the meat can melt the cheese.
Top the tacos with a greens or slaw mixture of your choice and serve!