Soft Chicken Tacos with Strawberry Salsa
We love these because they are quick to put together, and so refreshingly delicious!
We forgot to pick up tortillas one night, and so used hard-shell corn tacos from the cupboard- still was yummy! Serves 2
2 tsp. light oil, such as sunflower or canola
1 -1½ c. cooked chicken*, chopped or shredded
¾ tsp. chili powder, divided
4 soft flour tortillas
1 c. chopped strawberries
½ c. chopped tomatoes
½ c. chopped avocado
1 Tbsp. chopped green or other mild onion
1 Tbsp. lime juice
Crumbled feta (about 1 Tbsp. per taco)
Snipped cilantro for garnish, optional
Warm oil in a small-medium saute pan, add chicken, and sprinkle with ½ tsp. chili powder (or more if you like it spicy). Cook on low heat for a few minutes until warm and chili has absorbed into chicken nicely.
*Note: you can substitute with a freshly grilled chicken breast- mix a chili powder with oil, brush onto breast and grill, then slice or chop.
Meanwhile, warm the tortillas.
Make salsa by combining chopped strawberries, tomatoes, avocado, onion, and lime juice in a bowl.
Into warmed tortillas, layer chicken and salsa. Top with a scattering of feta, and cilantro if using.
Roll up, or fold over, and enjoy!
Recipe created or adapted by Liz Talley, Urban Graze
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