Just wrapped up the second of two great training runs so far during week 2 of marathon training, and I'm enjoying an amazing dinner (humble brag). I've been craving tacos all day long (subliminally I guess I knew it was taco Tuesday!) and even more after my four miler this evening which included hill training. So I figured I would share the recipe because these are both delicious and healthy!
They are probably a little closer to tostadas because of I left them open face but that can be adjusted based on how long you toast your tortillas.
What you will need:
Chicken breast tenders (2 tenders fills two tacos)
- I like to use the tenders because they cook better and quicker and they are leaner than the whole breast
Tortillas (I used corn because I have a wheat allergy but flour works too!)
Shredded reduced fat cheddar cheese (your preference on how much)
Spinach to top (you can use the lettuce of your choosing, I just happen to love spinach)
1/4 cup corn (per 2 tacos)
Green onions (to taste - I did about a tablespoon)
Garlic (1 clove per 2 tacos or about an 1/8 of a tsp if using powder)
A pinch of salt
A pinch of pepper
Salsa to top if you like
1. Throw the tortillas in a toaster oven or regular oven at about 450 and monitor to your preference. I prefer mine crunchy because I use the corn, so once they turn slightly brown I take them out. (This step can be skipped altogether if you don't want yours toasted).
2. In a greased skillet, cook the chicken tenders over medium-high heat until the outside is thoroughly cooked.
3. Cut the tenders into smaller pieces (about an inch wide) and continue to cook.
4. At this point, add the corn to the skillet as well as the green onions, garlic, salt, and pepper. Sautee, mixing everything together to mix the flavors.
5. Once the chicken is cooked and the corn is slightly roasted (some pieces will have brown on them), remove from heat.
6. Place a layer of cheese across the tortillas.
7. Layer the chicken/corn mixture across the tortillas spreading evenly.
8. Shred the spinach/lettuce and place on top of the chicken/corn mixture.
9. Add salsa to the top if you like.
The wine is optional...though highly recommended! You can also mix up the recipe by adding other taco toppings like guac, peppers, chiles, and tomatoes! Enjoy! I know I sure did!