SALSA SHREDDED CHICKEN TACOS
Katie of @sunflower_inthecity made these zesty salsa chicken tacos using ONANA plantain and grain-free tortillas! So tasty! Scroll below for the recipe.
"A million trillion billion taco pictures will be posted today...and I’m ALLLL about it 🙌🏼
Had a taco for breakfast.
Had a taco for lunch.
Will have a taco for dinner.
Now that’s my kind of meal plan!"
Had a taco for breakfast.
Had a taco for lunch.
Will have a taco for dinner.
Now that’s my kind of meal plan!"
-https://www.instagram.com/p/B_0E_a9Jg7Q/?utm_source=ig_web_copy_link
RECIPE
Made by @sunflower_inthecity
INGREDIENTS
- 1-2 ONANA TORTILLAS
- 2 CHICKEN BREAST
- 1 1/2 C SALSA OF CHOICE
- 1 C BROWN RICE
- 1/2 BELL PEPPER
- 1/4-1/2 ONION
- 1 TBSP OIL
- 1 TBSP DICED GARLIC
- 1 TSP CUMIN
- 1 TSP CHIPOTLE
- 1 TSP OREGANO
- 1 TSP SALT
- 1 1/2 C WATER
INSTRUCTIONS
- In a pan, add all spices and oil of choice and cook on medium heat for 2 minutes. Add brown rice and cook for 2 more minutes.
- Add water and bring to boil. Cover and reduce to low. Simmer for 40 minutes. Let sit for 10 minutes upon completion.
- In a separate pan, add the two chicken breast and salsa. Cover and cook on medium-low heat for 30 minutes. Let sit for 10 minutes upon completion and then shred.
- Chop pepper and onion into strips. Sauté in pan with some oil until cooked.
- Heat individual tortillas on a dry pan until slightly browned, pliable, and fully heated.
- Add rice, chicken, peppers and onions to tortillas.
- Serve Immediately and enjoy!