Crispy Chicken Tacos Recipe - How to Make Crispy Chicken Tacos

 

Ingredients:

•  1 tbsp. vegetable oil

•  4 boneless skinless chicken breasts

•  Salt

•  Freshly ground black pepper

•  1 tsp. garlic powder

•  1 tsp. onion powder

•  1 tsp. paprika

•  1/2 tsp. cumin

•  8 small flour tortillas

•  1 c. shredded lettuce

•  1 c. chopped tomatoes

•  1/4 c. freshly chopped cilantro leaves

•  Lime wedges, for serving

Instructions:

Preheat oven to 200°C (180°C fan) and line a baking sheet with parchment paper.

In a large skillet over medium-high heat, heat oil. Season chicken with salt, pepper, garlic powder, onion powder, paprika and cumin.

Cook chicken until golden and cooked through, about 8 minutes per side.

Transfer chicken to prepared baking sheet and bake until crispy, about 10 minutes.

Let chicken rest for a few minutes before slicing into strips.

Assemble tacos: Add chicken strips to tortillas and top with lettuce, tomatoes and cilantro.

Serve with lime wedges.

Crispy Chicken Tacos, Chicken Tacos Recipe, Mexican Food Recipe

These crispy chicken tacos are amazing! Super crispy chicken strips served over a bed of lettuce, some red onion slices and tucked into homemade crispy taco shells - so good! You can make the taco shells in advance and fill them with the chicken strips just before serving, they're always a hit!

Healthy and Delicious Quinoa Salad Recipe with Avocado and Cherry Tomatoes

quinoa salad recipe, avocado, cherry tomatoes, healthy, delicious, gluten-free, vegetarian

Ingredients:

1 cup uncooked quinoa

2 cups water

1 avocado, diced

1 pint cherry tomatoes, halved

1/2 red onion, finely chopped

1/2 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

1/4 cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon honey

Salt and pepper to taste

Instructions:

Rinse the quinoa in a fine mesh strainer under cold running water. In a medium saucepan, bring the water to a boil over high heat. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is tender.

While the quinoa is cooking, prepare the avocado, cherry tomatoes, red onion, parsley, and cilantro. Add them to a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.

Once the quinoa is cooked, remove it from the heat and fluff it with a fork. Add the quinoa to the bowl with the other ingredients and toss gently to combine.

Pour the dressing over the salad and toss again until everything is well coated.

Serve the salad immediately, or cover and refrigerate until ready to serve.

This quinoa salad recipe is not only delicious, but it is also very healthy. Quinoa is a great source of protein and fiber, and it is also gluten-free. Avocado adds healthy fats and a creamy texture, while cherry tomatoes provide a burst of sweetness. Red onion, parsley, and cilantro add flavor and freshness.