Happy Taco Tuesday!
Taco’s are always an acceptable meal- regardless of day. I don’t need a day of the week to dictate my food choices (insert sassy emoji). It just so happens that today is Tuesday, and I’m talking about tacos.
I don’t eat much meat anymore, as you may be able to tell by my recipes and Instagram posts. However, I don’t call myself vegan because I love salmon, eggs, greek yogurt, and like today, the occasional chicken. I have nothing against chicken- I’ve just found that I feel better when I eat less of it.
I never used to be much of a taco gal. I don’t know what is was, but I guess I always preferred a fat burrito (Chipolte, I’m looking at you ;)). But when you think about it, you’re getting two things instead of one with tacos, so what’s not to love?!
What is great about these tacos is the fact that they take MAYBE twenty minutes to make, and thats if you’re making them presentable. That’s perfect for a busy high school student like me who also plays a sport. They pack a good amount of protein, healthy fats, and carbs, as well as knock out some veggies for the day (but lets be honest- I never have that problem 😉 ).
INGREDIENTS (Serves One):
Two corn tortillas of choice (I used the Trader Joe’s brand- the only ingredients are corn and water!)
4 oz chicken, chopped
2 cups kale, chopped
1/4 red bell pepper, diced
1 tsp coconut oil, for cooking
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
Toppings of choice- I used avocado, greek yogurt as a sour cream replacer, feta cheese, etc!
1.) Pre-heat your stove to a medium heat. Add a pan and melt the coconut oil.
2.) After the pan has warmed up for a few minutes, add in your chopped chicken, kale, and bell pepper. Stir around in the pan to get them evenly cooking.
3.) Add in your seasonings and coat everything well.
4.) Once your kale has wilted and the chicken has cooked, turn the stove off. Divide the mixture in half and serve in the corn tortilla’s. Add your other toppings and enjoy!
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