Quick-Draw Chicken Tacos
For a tasty and more cost-effective vegetarian version, substitute chicken with two 19-oz cans of your favourite beans.
Loading ...April 8th, 2012
Recipe by David Grenier Photography by Michael Alberstat Food Styling by David Grenier
Servings
6Prep Time
20 minutesCook Time
0 minutesIngredients
- 4 Cups shredded rotisserie chicken meat (2 1/2 lb chicken, skin removed)
- 2 Cups cherry tomatoes, quartered
- 1 yellow pepper, diced
- 4 green onions, finely chopped
- 1 lime, zested and juiced
- 1/2 Cups olive oil
- 1 teaspoon each chili powder and ground cumin
- 2 Cups baby spinach
- 1/4 Cups fresh cilantro
- 112 6-inch hard corn tacos
Directions
In a large bowl, combine chicken, tomatoes, pepper and onion. Set aside.
In a small bowl, whisk together lime zest and juice, oil and spices. Season with salt and pepper and combine with chicken mixture.
To assemble tacos, centre some spinach leaves in a taco, top with ½ cup filling and garnish with cilantro.
Nutrients Per Serving
Nutrients per 2 tacos: 281 calories, 8 g fat, 32 g protein, 20 g carbs, 3 g fibre. Excellent source of vitamin A and vitamin C.
