Thursday, September 20, 2012

Soft Chicken Tacos

These tacos are super speedy. Bake 3 Gardein chicken breasts in advance, according to package directions, then shred with a fork or by hand, and set aside until ready to assemble the tacos.

  • 2 cups shredded and cooked Gardein Tuscan chicken breast (without sauce)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup bottled chipotle salsa (such as Muir Glen)
  • 8 (6-inch) flour tortillas
  • 1 cup chopped tomato
  • 1/2 cup shredded vegan cheddar
  • 1/2 cup peeled and diced avocado
  • 1/4 cup lite vegan sour cream (such as Vegan Gourmet)
1 Combine the chicken, cilantro, and salsa in a bowl; set aside.

2. Spoon about 1/3 cup chicken mixture onto each tortilla.  Microwave the tacos separately, for 30 seconds each.

3. Top each taco with 2 tablespoons tomato, 1 tablespoon cheddar, 1 tablespoon avocado, and 1 and 1/2 teaspoons sour cream, and fold in half to serve.

Well hello there, awesome bite.

A tomato-and-onion salad makes a nice side dish. I copied this recipe tonight, which required nary a change to be vegan. 

Nutrition Info:
4 servings (2 tacos), Calories 404

Tasting Notes:
Just yum! I loved the subtle smokiness of the chipotle salsa, which added just the right touch of heat. The rest of this meal was a perfect flavor combination - fresh tomato and avocado, savory vegan cheddar and chicken, and creamy sour cream. A perfect bite, and even better because the meal is so quick to throw together.  Sure to become a weeknight staple. 


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