Blackened Chicken Tacos
These blackened chicken tacos are fast, easy-to-make, and bursting with South-of-the-Border flavor.
This is one of the first recipes that Mom and I put together for Eat for Your Life. Our website was inspired by my Mom's battle with breast cancer, and her journey to wellness after a double mastectomy. She lost 30 pounds using the recipes on this site. If you'd like to receive more recipes like this one, we invite you to join our list of email subscribers on the homepage.
This is one of the first recipes that Mom and I put together for Eat for Your Life. Our website was inspired by my Mom's battle with breast cancer, and her journey to wellness after a double mastectomy. She lost 30 pounds using the recipes on this site. If you'd like to receive more recipes like this one, we invite you to join our list of email subscribers on the homepage.
Blackened Chicken Tacos
 The story of how our website began...
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Ingredients:
2 medium chicken breast halves (about 1/2 pound) 2 teaspoons paprika 2 teaspoons ground black pepper 1/4 teaspoon cayenne (ground red pepper) 1/8 teaspoon salt 6 multi-grain tortillas ("Mission" Ancient Grains or Whole Wheat from Walmart) Toppings: quartered cherry tomatoes shredded spinach leaves or lettuce guacamole low-fat cheddar 1/2 cup Faux Sour Cream Preheat oven to 350°. Wash chicken breasts and pat dry with paper towel. Cut breasts into 3/4 inch strips. Combine seasonings in a plastic bag. Add chicken to the bag, shaking to coat. Arrange coated chicken, pieces not touching, on an oiled baking sheet. Bake, uncovered, for approximately 15 minutes or till no longer pink. Pull chicken into bite size pieces with two forks. Wrap tortillas in foil and heat for 5-7 minutes. Fill tacos with chicken and toppings. |