Chicken Tacos

I love Mexican food.

Tacos, burritos, and quesadillas are always making an appearance on our dinner table in one form or another.  I just love how quickly all these meals come together and the way simple variations make a completely unique and delicious meal.

When I made these tacos, I used hard corn taco shells, black bean dip (remember when I told you how well it freezes?) and seasoned chicken (the best part is, you can use a Mexican blend or any old chicken seasoning and it tastes great!)  Toss it all together with your favorite toppings, and you have a fantastic, customizable meal!

Chicken Tacos

Adapted from Family Circle Magazine

4-6 taco shells

1 lb boneless skinless chicken breasts

Chicken seasoning (I used Monterey seasoning)

Black bean dip

Lettuce, shredded

Colby jack cheese, shredded

Salsa

Season the chicken well.  Cook on an outdoor or George Foreman Grill for 7-10 minutes or until cooked completely.  Slice chicken into ¼ inch strips.

Spread bean dip on the inside of the taco shells.  Evenly distribute the sliced chicken into the shells.  Top with shredded lettuce, cheese, and salsa.

Serves 2

Enjoy!

Amy