Ingredients
Equipment
Nutrition
Method
ONIONS & PEPPERS
- Slice the peppers and onions into about 1/8” thick strips. Add 1 ½ tablespoons of extra virgin olive oil and salt and pepper to a medium skillet to taste. Cook over medium-low heat, cooking low and slow while turning often to ensure they don’t burn and have a chance to caramelize.1 large Yellow Onion, 10-15 small Sweet Peppers, 1 ½ tablespoons extra virgin Olive Oil, Salt and pepper to taste
CHICKEN
- Meanwhile, add the two chicken breasts to another large skillet, adding enough water to cover them. Cook over medium heat for approximately 10 minutes, flipping each breast about three times for even cooking. The internal temperature should read 165°F on an instant-read thermometer when the chicken is fully cooked. When done, remove it from the heat. Drain any remaining water from the pan and shred the chicken.2 large Chicken Breasts
- Once the chicken is shredded, add the taco seasoning and water as the package directs. Cook until the mixture thickens, and turn the burner to the lowest setting to keep the chicken warm until the onions and peppers are fully caramelized. Don’t forget to keep turning the onions and peppers.1 package gluten-free Taco Seasoning
HERBS & VEGGIES
- Dice the tomatoes into ½” pieces, then set aside.2 medium Tomatoes
- Pull the cilantro leaves off the stems and rough cut the leaves. Set aside until needed.1 cup fresh Cilantro
TORTILLAS
- You can use the corn tortillas straight from the package or lightly brown them, warming each side for 30 to 60 seconds.1 package Corn Tortillas
BUILD YOUR TACO!
- Place one corn tortilla on a plate and add your taco chicken. Top with the caramelized onions and peppers, diced tomatoes, cilantro, and a few swipes of the spicy chipotle sauce. Enjoy!1 teaspoon spicy Chipotle Sauce
*OPTIONAL - To make the seasoning.
- Add all the seasoning ingredients into a small bowl and whisk until combined. Use in place of the dry taco seasoning in step three above.2 tablespoons tomato puree, 1 ½ tablespoons chili powder, 1 ½ tablespoons cumin, 1 teaspoon coriander, 1 ½ teaspoons paprika, 2 tablespoons Bragg’s Liquid Aminos, 1 teaspoon salt, ½ cup water
Kitchen Notes
Footnotes:
[1] Spicy Chipotle Sauce (I LOVE the Terrapin Farms brand, as the sauce taste isn’t overwhelming, you don’t need to use much, and most of the company’s sauces are gluten-free.)
[2] As an alternative to soy sauce, we use Bragg Liquid Aminos because it’s not fermented, meaning it contains no alcohol and is gluten-free. The company also makes it without artificial colorants or synthetic fillers.
Personal Notes
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