CHICKEN TACOS

In the morning we leave for Mexico! I know I should be sleeping right now but the thought of traveling + the plane ride makes me very anxious. So I rather not sleep but instead keep myself awake and make myself very delirious, so that tomorrow when I go to get on the plane I am so exhausted and I could care less that I am boarding a plane that I will be stuck on for 4 1/2 hours. 

Since I leave to Mexico in the morning how very appropriate it is that I leave you with a taco recipe before I go. Tacos have got to be one of the greatest meals. This recipe is simple, just swap out your tortilla for a piece of lettuce and you got yourself a paleo taco.

Lettuce Wrap Tacos

Taco Seasoning

• 1 tbsp. chili powder
• 1/2 tsp. paprika
• 1 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tbsp. warm water
• 1 tsp. olive oil

1. Combine all of these ingredients in a small bowl, whisk and set aside.

Chicken Tacos

• 4 chicken breast thinly sliced
• Taco seasoning
• Juice of 1/2 a lemon
• 1 head of butter lettuce

1. Pour the taco marinade over the chicken along with salt, pepper and lemon juice. 
2. Mix well and let the chicken marinade for at least 15 minutes.
3. Heat a large sauté pan over medium-high heat and add 1 tsp. coconut oil. Place the chicken in the pan in a single layer. (I had to do 2 batches)
4. Cook chicken for 10 minutes. After 5 minutes of cooking, flip the chicken over using a spatula.
5. Once the chicken is cooked remove from heat and store in dish covered with foil to keep warm.

Optional toppings

• Avocado or guacamole
• Pico de gallo
• Finely diced onions
• Chopped cilantro
• Sautéed bell peppers and onion (so you turn it into a fajita)
• A wedge of lime to squeeze on top of your tacos

Well I guess its time to go to bed. See you in a week!