My Go-To Green Chicken Tacos
A weekly fave in our house!
Okay. If you’ve ever watched my IG stories, you have DEFINITELY seen me whip these up a time or two. Tacos are hands-down one of my favorite, quick, weeknight dinners & this combo is constantly on repeat!
I don’t know when or why I threw these together for the first time — but I’m still not over it! These tacos are packed with flavor, full of nutrients & so satisfying for those nights when you need dinner QUICK.
I threw together some of my absolute fave ingredients —
chicken for a solid protein.
refried pinto beans for extra protein, fiber & tons of good minerals like magnesium.
avocados for heart healthy fats.
kale chips… oh yeah, kale chips for some crunch! & another nutritional powerhouse.
Frontera green enchilada sauce because I am obsessed with their quick, simple sauces!
I have bragged on my Frontera sauces for our quick meals for months & I am not giving up now! The ingredients are all simple & in English (i.e. no crazy chemical cover names), everything is gluten free & you can use them on just about anything!
If you’ve got 30 minutes, you’ve got time for a delicious taco dinner — whether it’s Tuesday or not. Please enjoy, my Go-To Green Tacos!
My Go-To Green Chicken Tacos
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6 tacos
INGREDIENTS
8 oz. chicken (I use rotisserie chicken, but you could use whatever option you have)
1/2 c refried beans (We use the organic Rosarita canned beans)
1 batch Garlicky Cheezy Kale Chips
1/2 packet Frontera Green Chili Enchilada Sauce
1/2 c crumbled white cheese, feta or cotija
1/2 medium avocado
6 corn tortillas, 6 in. size
INSTRUCTIONS
Prepare Garlicky Cheezy Kale Chips as directed in attached recipe. This can be done during cooking of the tacos, or ahead of time. *You will not use the entire batch of kale chips for this recipe (unless you love extra kale!).
Heat one small pan over medium heat for heating tortillas & one medium pan over medium heat for the taco filling.
Chop or shred chicken of choice & toss into the medium pan.
Add the Frontera green enchilada sauce & cook for 5-7 minutes, stirring frequently, to heat through.
While chicken is cooking, place corn tortillas into the small pan, one at a time for 45-60 seconds until it starts to brown, then flipping & allowing the same time to brown on the second side. Place on a small plate to the side to cool.
Reheat refried beans, either in the microwave in a microwave safe dish, or over the stove in a small sauce pan (I would recommend the stove top version if you are heating more than the 1/2 c required.)
Slice avocado into 6 even slices & set to the side.
When chicken is cooked through assemble the tacos.
Take each corn tortilla & add a smear of refried beans to each.
Add a handful of kale chips to each corn tortilla. *You can add as much or as little as you choose.
Evenly distribute the cooked chicken into each tortilla.
Top the chicken tacos with crumbled cheese & a slice of avocado.
Serve right away!
NUTRITION INFO (1 TACO)
Calories: 220, Fat: 9.5g, Carbohydrates: 21g, Fiber: 5.4g, Sugar: 3.6g, Added Sugar: 0g, Protein: 18g
Make it paleo
Swap out corn tortillas for a grain-free option.
Make it vegan
Sub in your favorite meat-alternative like scrambled tofu, tempeh or jackfruit.
xx,
mallory