Filed Under: sandwichwrap, School Lunch, southwestern, Under 20 Mins, Vegetables

Quick-Draw Chicken Tacos

For a tasty and more cost-effective vegetarian version, substitute chicken with two 19-oz cans of your favourite beans.

April 8th, 2012

Recipe by David Grenier
Photography by Michael Alberstat
Food Styling by David Grenier

Servings
6
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
  • 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 cup olive oil
  • 1 teaspoon each chili powder and ground cumin
  • 2 cups baby spinach
  • 1/4 cup fresh cilantro
  • 12 6-inch hard corn tacos
Directions
  1. In a large bowl, combine chicken, tomatoes, pepper and onion. Set aside.

  2. In a small bowl, whisk together lime zest and juice, oil and spices. Season with salt and pepper and combine with chicken mixture.

  3. 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.

Quick-Draw Chicken Tacos

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