You won’t miss any of the flavors of a traditional taco. This recipe has got it all except the carbs! Perfect as an appetizer, lunch or dinner.
Feel free to change the spice levels to suite your own taste.
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- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander
- 2 Chicken breasts ( can use ground chicken)
- 3 Tablespoons Olive Oil
- 1-2 bell peppers, diced
- 1 onion, diced
- 3 garlic cloves, minced
- Lettuce leaves ( romaine, napa, iceberg, etc)
- Optional garnish: tomato, red onion, green onion, avocado, cilantro
Avocado Cilantro Dressing
- 1 avocado, pit removed
- 2 Tablespoons olive oil
- Zest and juice of 1 lime
- 2 garlic cloves
- 1 Tablespoon cilantro
- 3 Tablespoons water ( more as needed)
- Pinch of salt
In a bowl, combine salt, pepper, oregano, garlic powder, turmeric, cumin, chili powder and coriander. Rub chicken breasts with oil and coat with spice mixture on both sides.
Heat 2 Tablespoons of oil in a large skillet and cook chicken until no longer pink in the middle. Set aside. When cool, cut into small strips or bite size pieces.
Heat 1 Tablespoon of oil in the same skillet. Sauté bell peppers, onions and garlic for a few minutes. Add in chicken and sauté until chicken is cooked through.
To assemble: Place chicken and vegetables on top of lettuce leaves. Top with desired garnish and drizzle avocado cilantro dressing on top.
Dressing: Combine all ingredients together a blender and process until smooth, adding more water as needed.