Cancer Fighting Dishes From Around The World- Cook For Your Life- anti cancer recipes- taco

Chicken Taco Dinner

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings

A taco is a great alternative to a sandwich, and perfect for what we call a “fridge emptier” dish. You can actually put anything you like into a taco, such as leftover veggies, roast,...


Ingredients

    1½ pounds cooked chicken breast or leftover rotisserie chicken meat

    ½ medium onion

    1 clove garlic, smashed

    Salt, to taste, divided

    1 small head of romaine lettuce, washed, dried, and shredded

    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)

Nutrition Facts

Calories

383 cals

Fat

15 g

Saturated Fat

3 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

7 g

Carbohydrates

34 g

Sugar

4 g

Fiber

9 g

Protein

31 g

Sodium

832 mg

Directions

  1. In a 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 un-greased 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.

Registered Dietitian Approved

You recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society^^


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