At least once a week, somehow, in some way, I have to have a taco (or three).  The staples are so simple, the flavors so deliciously complementary, and the adjoining Corona so refreshing - a taco just puts me in such a delightfully happy mood.  To spread the love, here is a great recipe to satisfy your craving in a more healthy and equally scrumptious way.

Recipe board.jpg


    For the filling:                                                                            Toppings:

  • 6 whole romaine leaves
  • Pico de gallo salsa (this is a great recipe)
  • 1 avocado
  • 1/3 cup cotija cheese
  • Cilantro
  • 1/4 cup pepitas
    • 2 chicken breasts
    • 1 large jar of mild tomato salsa
    • 2 dried chilis
    • 1 cup sweet corn
    • 4 whole garlic cloves
    • Salt and pepper to taste
    Romaine Tacos.jpg

    Beginning with low-medium heat, pour the jar of mild salsa into a large saucepan (at least 10" diameter).  Consider this your tomato base.  Add whole garlic cloves, dried chilis, whole chicken breasts, salt and pepper to taste.  Remain on a steady simmer until chicken is cooked through (about 35 minutes), stirring occasionally, and flipping breasts half way through.  Next, add sweet corn and simmer for 5 minutes.  As a last step, you will need to shred the chicken breast.  Holding the chicken breast with a pair of tongs in one hand, use a fork to pull meat apart with the other hand, and pull chicken into thin strips.  Return shredded chicken to saucepan.

    Next, prepare the toppings.  Slice avocado and chop cilantro.  We like to set up buffet style with bowls of our favorites (salsa, sour cream, jalapeños, etc.).  Using the romaine lettuce as the shell, fill with shredded chicken.  Finally, add your toppings and enjoy!

    Romaine Tacos.jpg

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