Crispy-Chewy Chipotle Chicken Tacos
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Another one from my forthcoming Haute & Healthy collection. Open-flame grilling takes these boring soft taco shells to crisp-chewy in only a few minutes. If you are NOT a person who has all day to chop, buy salsa and pre-shredded lettuce to save time.
Equipment
- Small Bowl
- tongs
Ingredients
- 3 oz fajita-style grilled chicken breast strips
- 2 6" corn tortillas
- ¼ cup black beans
- ¼ cup brown rice frozen, precooked
- ¼ cup avocado cubed
- Chipotle-flavored Tabasco sauce
- Shredded lettuce you can buy this pre-shredded to save time
- pico de gallo you can buy this pre-made to save time or click ingredient for my Salsa Mexicana recipe
- cilantro rough chopped
- lime
Instructions
- Combine heated brown rice and black beans with fresh cilantro and a squeeze of lime.¼ cup black beans, ¼ cup brown rice, cilantro, lime
- Heat tortillas over open flame on a gas stove on low heat. Use tongs and flip frequently until nicely crisped (be careful not to burn). If you don’t have a gas stove, reheat tortillas according to package directions.2 6" corn tortillas
- Warm chicken breast strips in the microwave according to directions. If you have time, you can start with fresh chicken breasts - fresh is always a little better but these are still great.3 oz fajita-style grilled chicken breast strips
- Stuff warm chicken breast strips into warm tortilla. Add lettuce, avocado and salsa. Top with chopped cilantro and squeeze a lime wedge over it.¼ cup avocado, Shredded lettuce, pico de gallo
- As a final touch, drizzle Chipotle-flavored Tobasco sauce (careful - hot!).Chipotle-flavored Tabasco sauce
- Enjoy with black beans and rice on the side (or add them to the tacos).
More About This Recipe
1 serving = 2 tacos + the extra fillings that don't fit the two tacos
Nutrition
Serving: 2tacosCalories: 377kcalCarbohydrates: 50gProtein: 28gFat: 7g
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