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!
Adapted from Family Circle Magazine
4-6 taco shells
1 lb boneless skinless chicken breasts
Chicken seasoning (I used
Colby jack cheese, shredded
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.