Recipe by David Grenier
Photography by Michael Alberstat
Food Styling by David Grenier
First published in Wish June 2008
FOOD
Quick-Draw Chicken Tacos
For a tasty and more cost-effective vegetarian version, substitute chicken with two 19-oz cans of your favourite beans.
Ingredients (Serves 6)
| 4 cups | shredded rotisserie chicken meat (2 ½ lb chicken, skin removed) |
| 2 cups | cherry tomatoes, quartered |
| 1 | yellow pepper, diced |
| 4 | green onions, finely chopped |
| 1 | lime, zested and juiced |
| ½ cup | olive oil |
| 1 tsp | each chili powder and ground cumin |
| 2 cups | baby spinach |
| ¼ cup | fresh cilantro |
| 12 | 6-inch hard corn tacos |
Instructions
- In a large bowl, combine chicken, tomatoes, pepper and onion. Set aside.
- In a small bowl, whisk together lime zest and juice, oil and spices. Season with salt and pepper and combine with chicken mixture.
- To assemble tacos, centre some spinach leaves in a taco, top with ½ cup filling and garnish with cilantro.
Nutritional information
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.
Comment on "Quick-Draw Chicken Tacos"
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anita shapiro writes:
So glad to see such easy and good recipies , I love the taco ones , Do you have any that involves Tofu , thank you anita
—posted May 30, 2008 at 7:14 p.m.
DM writes:
I made this for a week-night supper and it was terrific! It was very quick to prepare, although it seemed like there were a lot of ingredients. Nonetheless, it tasted great! Instead of serving it in the taco, I broke up the taco chips and ate it like a salad. My husband really liked this dish, but my 9 and 5 year old weren't overjoyed; thus, it turned out to be grilled cheese night for them. I will definitely make this again. Fresh, fast, and only a few very yummy calories.
—posted June 27, 2008 at 4:58 p.m.
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