Am I the only one who feels like May has been flying by?
I guess time flies when you’re having fun and man oh man have we been doing just that!
Updates to come at the end of the month for Friday favorites or if ya want more of a personal behind the scenes look at things, be sure to subscribe for my weekly love bombs ;)
In all the hustle and bustle, Mothers day celebrations, events, performances, mini getaways and such, I completely missed Cinco de Mayo!
So I’m making up for it with this supppah delicious taco recipe -- because I know you love your Taco tuesday!!
For real though, Mexican food has become a staple in our house because it’s just so goddamn easy, delicious and HEALTHY (if you make it that way) -- but I feel like I missed out on it growing up because we just never ate Mexican food! Being from Canada, it’s much less common than here in Amurrica.
In my almost 8 years of officially living in the US of A, I’ve found my true love in guac and chips and tacos -- but I’ll be honest? Guacamole and chips and salsa are one of the foods I used to binge on for hours on end. So I have to be super mindful when I do eat mexican food, and this recipe is one of my go-tos to be able to incorporate all of the things I LOVE, without the binge monster coming out to play. ‘Cause goodness knows I’ve worked my ass off and come so far and while I’m FAR from perfect, I’m never going back to that place.
So, without further ado, I give you...
HEALTHY CHICKEN TACOS
Serves 2, Prep and Cook time: 30 minutes
2 chicken breasts, cubed
4 corn tortillas
½ sweet onion, thinly sliced
1/2 red pepper, thinly sliced
2 tbsp, cumin (or to taste -- I like a lot!)
1 tbsp, olive oil
1 tsp, cayenne
Sea Salt and pepper to taste
Avocado corn salsa:
½ tbsp olive oil
½ lime, juiced
1 ear of cooked corn
½ large avocado, sliced
¼ red onion, chopped
Salt and pepper to taste
Place cubed chicken in medium mixing bowl. Add in 3 tbsp olive oil, cayenne, cumin, salt and pepper and mix everything well.
While that sits, pour 1 tbsp of olive oil onto a pan and sautee the sweet onion and red pepper for 5-7 mins on medium high heat.
Add in chicken when ready and let cook for approximately 10 mins, or until chicken is cooked through.
While the chicken cooks, in a small bowl, combine the avocado, corn and red onion.
Toss with lime juice, olive oil and salt and pepper.
In a separate pan, on medium low heat, warm up your corn tortillas, flipping every 2 minutes or so.
Once everything is done, load up your chicken mixture into a tortilla and top with avocado corn salsa and EAT UP!!