Chicken Taco Dinner
This is a great alternative to a sandwich, and perfect for what we call a ‘fridge emptier’ dish. You can put anything you like into these tacos, such as leftover veggies, roast, or grilled chicken. If you don’t have queso fresco, crumbled feta or cheddar works just fine. Use this recipes as a guideline to get started on your taco making.
- 1½ pounds chicken breast
- ½ medium onion
- 1 clove garlic, smashed
- Salt, to taste, divided
- 1 small head of romaine lettuce, washed, shredded and patted dry
- ¾ cup thinly sliced radishes
- 2 teaspoons olive oil
- 1 teaspoon white wine vinegar
- 1 avocado, halved and pitted
- 3 limes, divided
- ½ red onion, thinly sliced
- 12 6-inch corn tortillas
- 1 cup fresh cilantro, washed
- ¾ cup queso fresco
- Salsa Verde or tomato salsa (optional)
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1. In stockpot cover the chicken, onion, and garlic with water by 1-inch. Add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for 30-40 minutes. Once cool enough to handle, shred the chicken with fingers and season to taste.
2. Meanwhile, prep all the vegetables. Toss the romaine and the radishes with oil, vinegar, salt and pepper. Pour into a bowl. Smash the avocado with juice from 1 lime, some salt and pepper, and transfer to a serving bowl. Set the sliced red onions onto a small plate. Cut the remaining limes into wedges.
3. Warm the tortillas one at a time in an ungreased skillet or wrapped in foil in the oven. Cover with a paper towel and set on the table along with the shredded chicken, salad, cilantro, avocado, limes, queso fresco, and corn tortillas. Allow everyone to assemble their tacos as desired.