CHICKEN TACOS

There's nothing better than a good 'ole "TACO TUESDAY" - Lebron James. They're quick and easy to make with ground meat, shredded cheese, and customized toppings.

INGREDIENTS & EQUIPMENT

1 lb ground chicken

1 tbsp olive oil

1 lemon or lime, juiced

1 garlic clove, minced

1 tbsp taco seasoning (I used chili powder, paprika, cumin, and garlic powder all to taste)​

3 tortillas

1 cup shredded cabbage

2 tbsp cilantro

2-3 tbsp mayonnaise

1 tomato, chopped

Mixing bowl

Measuring cups and spoons

Fork

Pan

Serving platter

METHOD

TOSS the shredded cabbage with mayonnaise and cilantro in a medium bowl; set aside.  

ADD olive oil, ground chicken, lemon juice, garlic, and taco seasoning to a pan. Mix around until fully cooked and combined.

TRANSFER ground chicken mixture to tortillas.

SERVE the tacos with cabbage mixture, chopped tomatoes, fresh cilantro, and a squeeze of lemon or lime.

NOTES

LEFTOVERS: Store any leftovers in an airtight container for 2-3 days in the fridge. I would separate the ingredients if storing in the fridge - ground chicken mixture, cabbage mixture, tomatoes, etc.  

SWAPS: You can use fish, pork, meat, or even just veggies. | Use corn tortillas or flour tortillas.

CHICKEN TACOS

REVIEWS

© 2020 by Emma Gabay