It’s taco Tuesday and tacos don’t always have to be unhealthy! I love tacos because they’re sort of like…waaaaayyy messier versions of sandwiches but who doesn’t like getting messy every once in a while right? I mean you can fill them with basically anything you want and they’ll still taste super yummy. Granted that they are all things that you actually like of course and you can even fill them according to what time of the day you eat them!
Sometimes if I feel like having them for breakfast I’ll fill it with eggs, tomatoes and basil perhaps it’s not the most Mexican combination, it’s delicious to me so I’m not too bothered about what anyone else has to say about it!
To keep the tacos gluten free I decided to use corn tortillas instead of wheat ones but feel free to use whatever kind you like (: We ended up getting a few of the sun dried tomato tortilla wraps for lil bun because she doesn’t like the taste of corn tortillas which is understandable because I think that it’s one of those things that you need an acquired taste for.
Simple. Clean. Ingredients.
2 chicken breasts or 200g firm tofu diced
15 white corn tortillas
1/2 onion diced
1 bell pepper sliced thin
1/3 lettuce sliced thinly
1 tomato diced
a few sprigs of cilantro
1 lime cut into wedges
taco seasoning (chili powder, paprika, onion powder, garlic powder, cumin)
salsa, sour cream, guacamole
Cooking time!
Place the corn tortillas on a baking sheet and warm them up in the oven (I put mine in for 15 minutes at 150F). While your tortillas are warming up, saute your onions and bell peppers on medium heat until your onions begin to brown. Then add in your chicken/tofu and seasonings. Saute for 5 – 8 minutes until cooked.
Then assemble into tacos…
Or go without the tortilla for a taco salad!
