With a cabinet full of our kids' Valentine's candy, we're still coming off of the sugar high that was Valentine's Day, and I'm sitting here on this rainy Tuesday afternoon craving something light, yet satisfyingly salty - Tacos!
I just found what I'm sure is going to be one of my new go-to taco recipes - courtesy of jaroflemons.com
Healthy Sriracha Shredded Chicken Tacos (bonus: they're gluten free!)
What do you need?
2 chicken breasts (we never need more than about a pound of chicken on taco nights. 2 good-sized breasts should be enough for the family)
2 Tbsp Sriracha (good 'ol Rooster Sauce. I add this to SO many recipes)
1 cup chopped red cabbage (I'm planning to grill mine on the REC TEC ahead of chopping. Just cut in half, drizzle with olive oil, sprinkle with salt and pepper, and grill cut-side down for 10-15 minutes. Gives it a hint of smoky flavor but keeps the crunch.)
1/2 cup chopped peppers
1/4 cup feta cheese
Preheat the grill or oven to 375 degrees (again, I'm using the REC TEC)
Place the chicken breasts on your grill grates or a baking sheet and top with Sriracha. Cook for 30 minutes (or until they reach an internal temp of 165 degrees).
While the chicken is on, heat the tortillas up (optional) and grill the cabbage (also optional).
Top each tortilla with chopped (and possibly grilled) red cabbage and chopped peppers.
When the chicken has finished cooking, shred it and place in the tortillas.
Top each taco with feta cheese and a drizzle of lime. Enjoy!