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.

recipe image

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

  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.

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.

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