Easy and Delicious Gluten Free Chicken Tacos

January 23, 2018

 

 

I've been really getting into making my own food lately.

 

The past couple of months, I have been really productive in searching new recipes, trying them out, and realizing that I can make pretty much anything from scratch. From making my own almond milk, to making my own tacos, to hopefully making my own ketchup and potato chips!

 

I'm loving the exploration of different foods and learning a lot about what to do and what not to do...

 

If you're like me, you don't have a lot of time to cook when you get home. You just want something in your belly that's good for you and tastes yummy. Not to mention, it's so late by the time I eat I'm basically going to bed right after... so no cheeseburgers for me.

 

I stopped eating a lot of white flower and red meat and substituted that with blue corn tortillas and chicken to make a healthy alternative.

 

Feeds up to 3 people each eating 3 tortillas.

 

Here's what you'll need:

 

- Blue Corn Tortillas (I use the Blue Corn Tortillas by Masienda Bodega from Whole Foods)

   *The reason I really like these over the regular corn tortillas is because they don't have that weird corn taste like the others or the rubbery texture. These and the Siete Cassava Flour Tortillas are life!

 

 

- 1lb of Organic Skinless Boneless Chicken Breast (chopped into small pieces)

- 3 Bell Peppers (I do red, orange and yellow)

- Cherry Tomatoes (I cut them up into 4's and use them at the end for topping)

- 1 Tbs of Olive Oil 

- Some salt and seasoning

- Organic Sour Cream (I got the Kalona Super Natural Organic one from Whole Foods and it's amazing)

 

- 1 Ripe Avocado

- 1 Yellow Onion

 

 

1. Chop your onion and peppers into small pieces and put aside

2. Put some olive oil on your chicken and some spices (I used a garlic herb spice made for chicken)

3. Heat your skillet up with a Tbs of olive oil

4. Add the chicken and put a lid on it

5. Once the chicken is getting whiter (5-10 minutes), add your peppers and onions

6. Let it all cook, stirring occasionally for about 20 or so minutes (until the peppers look less juicy and plump and raw) 

7. Add some salt and stir

8. Start heating up your tortillas in the oven or a toaster oven on 300 degrees for only a couple minutes. Don't get them crispy or they'll break. Just heat them enough to be bendy and warm

9. Dress your tortillas with sour cream, tomatoes, avocado, and your chicken and peppers. You can even top with some shredded cheese!

 

That's it!

It only takes a little bit of prep work and then you can leave it in the pan to cook. And you get delicious chicken tacos that you don't have to feel bad about!

 

Now that's a Taco Tuesday we can all appreciate!

 

 

 

 

 

 

 

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