Chicken Taco

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Taco Tuesday has to be my favorite day of the week – and the main reason is this.

THIS, friends, is the chicken taco. Corn tortilla, seasoned chicken, onion, and cilantro – topped with Tapatio and paired with a Corona. Here’s to you Mr. “I-invented-the-chicken-taco”! Thank you for all your hard work…

NOTE: Makes 6 tacos: 196 Calories, 5g Fat, 14g Carb, 22g Protein (per taco).

Cook Time:
15 minutes

Ingredients:
Corn tortillas
3 thawed chicken breasts
1/2 chopped onion
1/3 cup chopped cilantro
Packet of taco seasoning
Olive Oil

What You’ll Need:
1 skillet

TIP: To warm your tortillas, wrap them in a towel and put it in the oven at 180 degrees when you begin cooking. Take them out when you’re done. You’ll end up with perfectly warm tortillas.

Reference Photos:

Directions:

1. Chop the chicken into bite-sized bits.
2. Heat a skillet on medium high. Add a tablespoon or so of olive oil.
3. Add chicken to skillet and let cook for a few minutes.
4. Add 1/2 packet of taco seasoning to chicken and stir. Let simmer on medium heat, stirring occasionally.
5. Chop the onion.
6. Chop the cilantro.
7. Crisp the tortillas on the stove, assemble and enjoy!

As I said before, Tapatio, Coronas, goodnight. Enjoy, dudes!