Chicken tacos are a weekly rotation, so making sure they’re delicious yet extremely simple is key! These are just that!!
NOTE: serving size 2, serves 4-6 tacos, depending on tortilla size bought
FOR THE TACOS:
10 oz chicken breast
2/3 cup red onion, diced
1 cup Mexican cheese
1 cup shredded iceberg lettuce
1 avocado, to top
6 tortillas of choice, (I used Siete almond flour ones to try and make it even healthier, but there are so many great options!!)
FOR THE SAUCE:
2/3 cup Greek Yogurt
1.5 tsp hot sauce, of your choice (make sure it’s to your spice liking, so try a little less because you can always add more)
1 tsp garlic powder
Seasonings for chicken: taco seasoning, garlic powder, extra chili powder, and pepper
Prep your veggies by dicing your red onion and (optional) avocado then finely chopping your lettuce.
Season your chicken breast with your taco seasoning, garlic powder, extra chili powder, and pepper.
In a skillet on medium heat, drizzle in a little olive oil and cook your chicken breast for 5-6 minutes. Flip and cook for another 5-6 minutes on the other side till the chicken is cooked through.
While your chicken cooks, prep your sauce by combining your Greek yogurt, hot sauce, and garlic powder in a small bowl. Mix well!
Remove your chicken from the heat, dicing into small pieces and add back to your skillet, sauteing for a 2-3 minutes.
Warm your tortillas – you can do it on the stovetop directly (flipping frequently), on a pan, in the oven in tin foil, grilled, whichever method works for you! To get that char, I like to heat it directly over the flame!
Now it’s time to assemble your tacos! Layer your chicken, sauce, red onions, cheese, avocado, and lettuce, and enjoy!! xx