| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
|
Ingredients
- 1 oz (1lb) chicken
- 8 corn tortillas
- 1 medium avocado
- 4 cups mixed greens
- 1 Tbsp olive oil
- 1 oz cotija cheese
- 1/2 cup salsa
- 2 Tbsp sour cream
- 1 oz red onion (chopped)
- 1 tsp Mrs. Dash
- 1/2 tsp salt
- 2 bay leafs
- 1 clove of garlic
Ingredients
|
|
Instructions
- Cook the chicken first, boil 4 cups of water and add 1lb chicken (with bone and skin), ½ tsp salt, 1 tsp Mrs. Dash, garlic, and bay leaf for flavor
- Reduce heat to medium and cover with lid and cook for 45-60 minutes (or until meat is falling off the bone)
- Let chicken cool and separate bones and skin, toss away scraps
- Store chicken broth in airtight containers and freeze for up to 6 months
- Add 1 Tbsp olive oil to nonstick pan on medium temperature
- Add tortillas and cook until crispy
- Add 4oz chicken, 2 Tbsp avocado, onion, cotija cheese, and mixed greens to make tacos
- Sprinkle with sour cream and salsa
- Enjoy!
- Store leftover chicken in refrigerator for up to 4 days
Recipe Notes
Nutrition Facts:
Serves: 4
1 serving = 2 tacos
Calories: 350
Fat: 16g
Saturated fat: 4g
Sodium: 475mg
Potassium: 286mg
Carbohydrate: 29g
Fiber: 7g
Total sugars: 5g
Protein: 29g
Choices/Exchanges: 4 protein, 2 vegetable, 1 fat, 1 starch
Share this Recipe