My family loves tacos so much that they would eat them everyday if they could - LOL. Since we have them a lot, I try to make our tacos as healthy as possible by using chicken or fish and lots of veggies, but beef tacos are still their #1 choice. I personally LOVE super long Romaine Lettuce tacos or making a taco salad - YUM. If I do "make" my family eat lettuce tacos instead of using tortillas, good old iceberg lettuce works well for everyone's taste (as you see in the picture above) especially with my homemade chicken veggie taco filling! Here is that recipe for you; I hope you enjoy!
Lea's Chicken Veggie Lettuce Taco Recipe
4 boneless skinless chicken breasts
1 large red onion
10 - 15 Shiitake Mushrooms
1 large green pepper
Extra Virgin Olive Oil
TAJÍN® Clásico Seasoning
14.5 oz Hunt's Diced No Salt Added Basil Garlic & Oregano Tomatoes
- Finely shredded cheddar cheese.
- Sour Cream or Plain Greek Yogurt
- Fresh Jalapenos or Dried Red Peppers
Clean all vegetables well. Make sure to softly roll the Shiitake mushrooms in a paper towel to get all of the water out of them.
Chop up vegetables (not to small) and set aside.
Dice up chicken breasts into small pieces.
Open the can of tomatoes.
Heat 1 tbsp olive oil in a non stick pan and add chicken breast.
Lightly sprinkle TAJÍN® Clásico Seasoning to lightly cover all chicken.
Generously sprinkle garlic powder and chili powder on chicken as well.
Cook a few minutes, add the green pepper and the chopped mushrooms.
Cook for a few minutes and then add the onion.
Stir the meat mixture well while cooking until it's almost done and then add the tomatoes.
Let the moisture from the tomatoes cook down while stirring often.
When it's done, spoon the chicken veggie taco mixture onto lettuce leaves.
Lightly top with finely shredded cheddar cheese and dollop of plain Green yogurt or sour cream.